Heat two separate pans to medium high and put some olive oil, one for the potatoes and the other one for the squids. Place the squids on one of the pans to cook, sprinkle the salt and pepper. Cook them until they turn golden brown, they take them out and set them aside.
On the other pan, place the potato slices, add salt and pepper and cover with a lid, this is to help them cook faster and softer, which is what we want. Leave them cooking.
Now, where you have previously cooked the squids, place the chopped garlic and parsley with some more oil, and cook for about 1 or 2 minutes, then turn off the heat.
Take off the lid of the potatoes pan and keep on cooking them until they turn golden brown and are soft, then take off the heat.
Place half of the potatoes in one plate, and the rest on the second plate, then put half of the squids on top and the rest on the other plate and put some parsley garlic mixture on top, and maybe some more olive oil.