Recipe courtesy of Pilar Sanchez
Sepia Amb Trempo (Squid with Summer Salad)
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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
- 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.
