When pan frying the squid, try to resist the temptation to continually scrape up and liberate pieces that stick to the bottom of the skillet. This sticking makes possible the delectably crisp, browned edges to which the parsley and lightly browned garlic so lovingly cling. It's the sticky business that turns these supions frits into candy.
2. Heat a large 12-inch skillet, preferably cast iron, over low heat. Spread the squid pieces in the pan and cook, tossing once or twice, to release the liquid from the squid, 1 1/2 to 2 minutes. Drain the squid, place between paper towels, and dry the squid as thoroughly as possible. Clean and wipe dry the skillet.
3. Combine the flour, salt, and pepper in a mixing bowl. Add the squid and toss with the dry ingredients until lightly covered with flour.
4. Pour vegetable oil into the skillet to a depth of about 1/3 inch and heat over high heat until very hot. Place the squid evenly in the skillet and fry, tossing the squid only two or three times, until they begin to brown, 2 to 2 1/2 minutes. Scatter the chopped garlic over the squid and fry, stirring and tossing more often, for 1 minute. Add the chopped parsley and toss with the squid until evenly distributed. Remove the squid with a slotted spoon, drain on paper towels, and serve.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.