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Ingredients:

1/4 cup red onion (sliced)
1 green bell pepper (sliced) *seeds removed
1 cup red pepper (sliced) *seeds removed
1/4 cup fresh parsley, minced (no stems)
1 clove garlic (chopped)
1 1/2 lemons
1 1/4 tsp red wine vinegar
sea salt and fresh pepper to taste
1 lb. fresh squid, tube and tentacles cleaned

Directions:

1. Rinse squid and slice tubes into 1/2 inch rings. Leave the tentacles whole.

2. In a bowl combine onion, garlic, red and green peppers, lemon juice, vinegar, sea salt and fresh pepper.

3. Bring a medium pot filled with water to a boil. Add calamari and cook until tender. (Do a taste test about 2 minutes into it.)

4. Quickly drain when cooked and add to a bowl of ice water, for about 5 minutes. Then drain.

5. Combine squid with the salad and toss well. Taste for sea salt and add additional seasoning if needed. Garnish with parsley.

6. Cover and refrigerate at least an hour or two.

*Occasionally I add cold shrimp to the salad.

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