Bring a large pot of salted water to a boil for the squid tentacles.

Rinse the whole tentacles thoroughly and set aside for a moment.

Once the water is boiling, add the tentacles and cook for about 40 minutes.

After cooking, drain the tentacles and rinse them under cold running water.

When the tentacles are cool, place them on a cutting board and slice them into thin rounds. Transfer to a large bowl.

After slicing all the tentacles, squeeze the lemons and pour the juice into the bowl. Add finely chopped parsley, black pepper, extra virgin olive oil, and salt to taste. Mix everything well.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes before serving.