Remove the central bone, the ink and the mouth from the squids.
Cut into not too small rings and place in a low saucepan with olive oil, chopped garlic and parsley and a pinch of salt.
Half way through the cooking, add the shelled young broad beans and stew for a couple of minutes in the covered saucepan.
Season before serving with fresh mint leaves.

Ingredients (4 portions): Kg 1 Fresh squids g 500 Fresh broad beans dl 0,5 Olive oil 1 Garlic clove Parsley Mint Salt