Adapted from a delicious. Magazine recipe using caperberry
4 squid hoods, cleaned
1 small bottle of capers
a handful of flat parsley, finely chopped
1 preserved lemon, sliced thinly
red wine vinegar
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.