Clean the squid, cutting away the pouch, eyes and the cartilage in the middle. Rinse the tentacles thoroughly under cold running water. Boil 1 liter of water with 2 tsp of bay leaf, rosemary, salt, thyme and the juice of 1 lemon. Add the squid and cook until the flesh is tender (pierce the flesh with a fork). Drain squid, cut into pieces and cool.
Stir the juice of the remaining lemons with the oil. Peel garlic and squeeze over lemon oil. Slit chili peppers lengthwise, scrape out the seeds and rinse the chili peppers very well. Now cut into fine cubes or strips. Add chili to the oil marinade form, season with a tiny bit of salt and pepper. Pour everything over the squid pieces and let it marinade for at least half an hour.
Rinse the parsley, shake dry, pluck the leaves from the stems and chop coarsely. Rinse the lettuce leaves, shake them dry and spread them out on a plate or large platter. Heap the fish salad on top and sprinkle with the parsley.
Tends to take only 1 pod for the lettuce leaves. Put on narrow kitchen gloves when cleaning, because if you happen to get your hands in your face, it burns like hell.
Apropos: Octopus or possibly squid can also be bought frozen and ready to cook. First defrost, then cook as described.
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