Step 1 Spray a non-stick frying pan with oil and cook garlic over medium heat, until slightly golden.

Step 2 Add a little more oil and cook squid over high heat in 2 batches, for 2 minutes per batch until browned and curled. Set aside and keep warm. Try not to remove garlic or juices, if possible.

Step 3 Cook prawns until just pink, then set aside. Try not to remove garlic or juices.

Step 4 Add lemon juice and zest to pan. Bring to the boil, then simmer for 3–4 minutes.

Step 5 Return squid and prawns to pan and toss with parsley. Season with pepper and serve with salad and bread rolls.