Sepia Amb Trempo (Squid with Summer Salad) (Pilar Sanchez) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds squid, cleaned and cut into rings |
generous 1 pound tomatoes, cut into pieces |
2 bell peppers (red or green), cut into pieces |
2 onions, coarsely chopped |
2 tablespoon red wine vinegar |
salt and pepper |
1/2 cup olive oil |
1 clove garlic, finely chopped |
Directions:
1. Cut the squid into small pieces. Place the tomatoes, bell peppers, and onions in a bowl. Stir together the vinegar, salt, pepper and 4 tablespoons of the olive oil to make a dressing. Pour this over the salad ingredients, and turn them until thoroughly coated. Heat the remaining oil in a skillet. Fry the squid and garlic until golden. Scatter them over the salad while still hot. Mix carefully and serve immediately.
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