Cut the squid into bite-sized pieces. Arrange the cooked seafood nicely on baking dishes, the shells that have been removed should not be too soft. Freshly cooked ones that have been left firm (take them out of the broth immediately after opening) are ideal. For canned mussels, perhaps use the smallest possible straining spoons, or use a small wire strainer for a different purpose. Pat the sea creatures well, skewer them and fry them in hot oil. Serve with a variety of sauces and dry, grainy cooked long grain rice. In no case forget the dill tips on the table.
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