Slice the squid into 10 cm by 3 cm pieces and score in a diamond pattern. Place the flour and some seasoning in a shallow bowl and coat the squid, dusting off any excess flour.
Heat the butter in a large frying pan and when foaming add the squid. Cook for 2 minutes, then flip and cook for 2 minutes more.
To make the sauce put the butter in a large pan and heat until its a nutty brown. Add the capers, lemon juice and parsley.
To serve, divide the squid between four plates and spoon over the sauce.