Wash the squid, carefully removing the ink sacks without bursting. Set to one side.

Blanch the parsley in salted water, then cool in cold water.

Add the parsley to the chicken stock and blitz. Pass through a fine-mesh sieve to obtain the parsley jus.

Place the tomatoes in boiling water for ten seconds, then place them in cold water to stop them cooking. Peel and seed them.

In a frying pan, sauté the tomatoes and crushed garlic cloves in olive oil and season with a little salt and sugar.

Quickly sauté the squid in very hot olive oil, then season with salt, pepper and lemon juice. Burst the ink sacks into the oil used to fry the squid and serve immediately with the sautéed tomato, parsley jus and finely sliced onion.