1. Separate the body from the head of the squid. Throw away the inside. Remove the colored membrane that surrounds them.
 
2. Cut the tentacles in half and remove the cartilaginous part. Rinse, then carefully pat dry. Wash 2 lemons, cut them into small quarters. Squeeze the other 2 to extract the juice.
3. Chop the bay leaves and put them inside each squid. Place the squids in a shallow dish, with 4 tablespoons of oil and lemon juice. Season with salt, pepper, sprinkle with chopped coriander and marinate for 1 hour in the refrigerator.
4. Drain the squids. Thread a quarter of a lemon, then alternating pouch and tentacles, and finish with another quarter of a lemon, onto wooden skewers previously moistened.
5. Brush the skewers with the remaining oil and cook them on the grill or barbecue for 3 to 4 minutes, turning several times.