Rinse the squid with cold water, pat with paper towels. Cut off the head, put aside. Carcasses of squid cut in half lengthwise, then cut each half in half again, to get pieces digestible size. Next, lightly score the squid slices with a sharp knife diamond-shaped so that when cooked they are not twisted.
Clean the peppers from the legs, seeds and partitions, rinse, pat and cut into thin strips along the entire length. Peel the garlic cloves, cut into thin slices lengthwise. Rinse the chives, shake off moisture, cut edge with a mustache and cut length of 5 cm cubes. Remove the basil leaves from the branches.
Heat the frying pan, pour into it 2 tablespoons of olive oil, fry the pieces of squid with their heads together for 5 minutes. Put the squid from the frying pan on kitchen towels.
Preheat a skillet the remaining 2 tablespoons of olive oil, fry the peppers, garlic and onions, add the squid, basil leaves and mix all.
Pour boiling water over lemon, dry wipes, half a lemon cut into slices and squeeze the juice from the second, and rub the zest. Salt and pepper the contents of the frying pan, add the juice and zest of lemon.
Squid with paprika and basil ready, serve this appetizer, garnish with lemon slices. It can be served in the form of a cooled down.