Persillade is a wonderful French creation that makes everything it touches turn to GOLD. Although not actually gold, but just garlicky and lemony and oily and marvellous. You can stir it through pasta, put it on steak, coat prawns in it or just heat it and smother it on a hunk of bread.
For the persillade
A big bunch of very fresh flat leaf parsley - about as much as one hand can hold.
10 cloves of garlic...may as well just use a whole bulb...
Olive oil - probably somewhere between 100 and 300ml depending on how much you're making
A sizeable pinch (read about a teaspoon) of good quality sea salt/fleur de sel
Small squid (chipirons) - cleaned and gutted by the lovely man at the market. If washing them at home make sure to dry thoroughly before cooking.
First make up your persillade. Chop the parsley (including stalks) and the garlic as fine as you can get them with a chopping knife (alternatively whack it all in a blender and pulse for a few seconds - it shouldn't be completely smooth). Then in a bowl or storage jar combine the garlic and parsley with the juice of the lemon and the salt. Give it a good stir through and then pour enough olive oil in to cover the other ingredients and leave a layer of oil on top (this is key as it keeps air from getting to the persillade and turning it bad meaning you can keep it for a month or two in the fridge).
Get a heavy based frying pan and put it on the maximum heat on the hob. Don't be tempted to turn it down even if it starts smoking - it needs to be super hot.
While the pan is heating slice the chipirons into 1cm wide strips and leave the tentacles intact. Chuck a quick glug of oil on the pieces of squid (not too much but just enough to coat them) and once the pan is hot enough throw them in. Try not to overcrowd the pan or they will steam and go tough - fry in batches if necessary. Fry the squid for around 2 minutes giving them the occasional shake in the pan to get all sides cooked - they should be nicely browned and starting to stick to the pan by this point. Take a good spoon (or two - depends how garlicky you like it) of the persillade and drizzle over the squid pieces in the pan. Give them a bit of a toss round the pan to coat in the persillade and let it cook for a further thirty seconds or so (don't let the garlic and parsley catch - they should stay reasonably fresh). Tip out in to a warmed serving bowl or take the frying pan straight to the table and stick your fork straight in the pan. Don't forget to have a bit of bread ready for wiping round the sides of the pan too after all the chipirons have been gobbled up!
For an extra kick, a pinch of Piment d'Espelette at the end of cooking will give the dish a truly Basque taste! Hot pimenton will do if this is a bit tricky to find.