¾pound clean squid rings, fresh or frozen but not precooked
Place butter into a small sauté pan over low heat. Add the garlic, salt and pepper and cook on low for 2 minutes.
Add the sherry and parsley; continue cooking for 2 minutes more.
Increase the heat to medium and add the squid, sauté in the sauce for about 55 seconds—no more than one minute. They turn from glossy grayish white to completely white in color and their consistency changes from jelly-like to harder and rounder but not tough.
Sprinkle with more parsley if desired and serve with bread to pick up the sauce.