1Thoroughly rinse the squid, removing the body from the tentacles.
2Leave to drain in a colander (the drier the squid, the better for grilling).
3Chop the peppers and onion into large pieces. Set aside.
4Remove the skin from the sausage and cut into thick slices. Set aside.
5Assemble the kebabs with the squid, peppers, onions, and sausage. (Take care to choose skewers that fit the grill being used, so that no part of the kebab is out of contact with the heat).
6Skewer all the ingredients in a random yet balanced way. Heat the grill until it is very hot. Place kebabs over the heat and sprinkling with salt.
7Boil the unpeeled potatoes. When cooked cut into thick slices and pat dry.
8Once kebabs are cooked, remove and grill the potato slices.
9In a small pan, place the olive oil, butter, crushed unpeeled garlic cloves, chopped parsley, lemon juice and a pinch of salt.
10Heat the sauce until butter is melted. Bring to a simmer.
11Arrange the kebabs and potato slices on a platter and sprinkle with the hot butter sauce.
13Serve with a tomato salad.