Start by preparing the fish stock. I usually make it with a bouillon cube, but you may not need it depending on how much liquid the calamari release.

If using dried parsley, let it soak in 2 or 3 tablespoons of olive oil. This will be the oil used in the recipe.

Peel the shrimp, remove the vein, and save the heads.

In a shallow pot, add 1 tablespoon of the prepared oil and sauté the shrimp heads. Once done, remove and set aside. Place them in a strainer to collect any juices.

In the same pot, without washing it, cook the calamari. Let them simmer and soften in their own juices, which will also serve as the broth.

Meanwhile, press the shrimp heads to extract as much juice as possible and set aside.

Pour this juice into the pot with the calamari along with the shrimp. Sauté everything together briefly. Do not overcook, or the shrimp will become dry.

At this point, add a couple of tablespoons of fish stock to bring the dish together and create a bit of sauce. Just enough to coat.

Finally, mince the garlic and add it along with a couple of tablespoons of the parsley oil. Stir to combine and lightly toast the garlic. Serve and enjoy!