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Adapted from a delicious. Magazine recipe using caperberry

Ingredients:
4 squid hoods, cleaned
1 small bottle of capers
a handful of flat parsley, finely chopped
1 preserved lemon, sliced thinly
red wine vinegar
croutons
olive oil

1. Rub the squid all over with olive oil. Heat a chargrilled pan and cook for 3 minutes per side. Remove from heat, drizzle with more olive oil and sprinkle with some of the parsley.
2. Combine the rest of the parsley with the lemon slices, capers and croutons. Toss with red wine vinegar and serve with the squid.

See also:

1. Red Wine Squid Salad
2. Roasted Bone Marrow and Parsley Salad
3. Green and Lima Bean Salad
4. Grilled Ramp Soup
5. Roasted Beet and Goat Cheese Salad