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1
Preheat the oven to 450 F. Clean and rinse the squid according to the directions on page 40, but without removing the skin.
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2
Arrange the squid bodies and tentacles in a shallow cast-iron pan or other flameproof baking dish.
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3
Stir the olive oil, garlic, salt, and crushed red pepper together in a small bowl, pour over the squid, and turn them to coat with seasoned oil.
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4
Cover the dish with aluminum foil and roast 10 minutes.
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5
Remove the foil and flip the pieces of squid.
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6
Continue baking, uncovered and turning occasionally, until the squid is tender when poked with a fork or skewer, about 10 minutes.
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7
Transfer the pan to the stovetop and bring the liquid to a boil over high heat.
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8
Cook until the sauce is lightly syrupy, about 4 minutes.
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9
Toss in the parsley and transfer the squid to warm plates or a platter.
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10
Spoon the pan juices over the squid and serve immediately.
