Cut off the head of the squid. Remove the stinger, then place it in the boiling water, tentacles first. There should be four half lemons, 2-3 bay leaves, black peppercorns, a celery stalk and two wine corks in the water. (The wine corks make the squid meat softer). After an hour, the squid should be taken out of the water and cut into four equal parts. The tentacles remain whole. Then take an empty 1 liter plastic bottle. From this you saw off the neck and drill several small holes in the ground. The individual parts of the squid are now pressed into the bottle. It is important that the tentacles are in the middle of the bottle as far as possible. The holes in the bottom allow the remaining liquid to escape from the squid, so the bottle should be placed on a plate. When the squid is in the bottle, squeeze it tightly and seal it with cling film and tape. In order to be able to cut the squid into fine slices later, it has to freeze in the freezer. (About 2 hours) After the squid is frozen, take it out of the freezer and wait an hour for it to come out of the bottle by itself. The fish is then cut into fine strips (like carpaccio) and draped on a plate. Sprinkle salt and pepper over the top. Pour half a freshly squeezed lemon over it and round off with 1 - 2 finely chopped cloves of garlic and freshly chopped parsley. Finally, drizzle some olive oil over the whole thing.