Pickled octopus and seaweed salad

Clean and remove the heads from baby squid. In a pan over a high heat, add a drizzle of olive oil and, when hot, cook the squid until they curl and become a purple-coral colour.
Transfer to a bowl, add olive oil, cloves crushed garlic, red-wine vinegar and the juice of 1 lemon. Rehydrate sea kelp* in a little water and drain. Toss with the octopus and serve the following day as a summer tapas.