Recipe courtesy of Pilar Sanchez

Sepia Amb Trempo (Squid with Summer Salad)

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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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


  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.