Clean the squid under running water and blanch it in boiling water for 1 minute and 10 seconds. Drain and let it cool slightly. For larger squid, blanch for 1 minute and 30 seconds. Avoid overcooking to prevent toughness.

Boil water again in a pot, add 1 tsp of salt, and blanch the chives starting from the white part for 30 seconds. Salt helps retain the vibrant green color.

Quickly rinse the blanched chives in cold water several times and squeeze out excess water.

Cut the squid legs into strips (halve longer pieces). Slice the paprika into thin strips matching the squid legs. Prepare additional crunchy vegetables like kohlrabi or cabbage if desired.

Slice the squid body horizontally while keeping its shape intact. If using the body for rolls, cut it into similar-sized strips as the legs.

Arrange the paprika and squid legs neatly, then roll them with chives.