Squid salad

Cut the squid - cut off the tentacles, head, remove the insides and skeletal plate, remove the outer shell. Rinse inside and outside and dry with a napkin. Cut the body into rings 5 mm thick, finely chop the tentacles. Heat 6 teaspoons of olive oil in a pan, put the onions and simmer until light yellow. Add the squid and fry, stirring, 5 minutes. Add the wine, garlic, cover and simmer for 5-10 minutes until soft. Cool in a pan, put the squid in a salad bowl, add the remaining oil, salt, pepper, lemon juice and parsley greens to the pan. Pour the resulting sauce into the squid. Garnish with parsley greens and strips of lemon crust.