Rinse the squid, reserving the tentacles and leaving the bodies whole.
In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
In a large skillet over high heat, heat the oil until hot but not smoking.
Add the squid and tentacles and sear, tossing for even cooking, for 1 minute. Make sure not to overcook as the squid will turn rubbery.
With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.
Season with fleur de sel and serve.
