Cut away tentacle pieces. With sharp knife, score tops of squid tubes. Pat dry.
Heat 1 tablespoon of vegetable oil in a large frying pan over high heat. Once really hot, add squid and cook for 1 minute on each side. Remove from pan and sprinkle with salt.
Add 2-3 more tbsp of vegetable oil to pan. Reduce the heat slightly. Add chopped garlic, chilli and most of the parsley to the pan and sauté for a minute until garlic is golden brown. Add squid pieces back in and mix through. Cook together for 10-20 more seconds and drizzle with lemon juice.
Serve on a plate with all of the garlic and parsley oil poured over the top.
Patting dry the squid will help to cook it faster and prevent it from becoming chewy.
The scoring of squid should be done on the softer side (the inside of the tube). If you feel resistance in your knife, flip and try the other side to be sure.
Squid is best as fresh as possible. Undercooked is better than overcooked as it will become tough.