* 2.5 Cut Squid Rings and Tentacles * 1/2 cup Extra Virgin Olive Oil * 2 tbs Red Wine Vinegar * 2 tbs White Wine Vinegar * 1 whole Lemon * 1 small pieces) * 1/2 small red onion (peeled and chopped fine) * 1 1/2 garlic clove (peeled and chopped fine) * 1/2 cup Pitted and sliced Kalamata Olives * 2 tbs Capers * 1 Celery Salt (tbs) * 1 Salt and Pepper (to taste) I prefer Adobo Seasoni * 1 1/2 cup Cherry Tomato (halved)
Preparation
Rinse squid. Boil 12 cups of water. When water is boiling add sea salt. Cook squid in boiling water for 1 to 1/2 minutes. Drain and rinse in ice cold water. Empty squid into bowl. Sprinkle in some olive oil, two pinches of celery salt, a pinch of black pepper and Adobo seasoning. Chill in the fridge.
To make sauce: Combine Olive oil, both vinegars, capers, olives, peppers, onions in a bowl. Cut lemon in half. Remove seeds, squeeze both halves into oil. Cover and allow ingredients to combine for at least 1 hour.
Add oil/sauce to squid. Stir/mix all ingredients. Cover and chill for at least 6 hours before serving, to allow ingredients to mix in.
my grandma use to make this for us every Sunday with our spaghetti dinner Posts: 9443 | From: USA...... | Registered: Jun 2006
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I may or may not cook this dish. I have squid, olive oil, lemon, red onion, salt, pepper, garlic, kalamata olives and nothing else. I'm not going to do any shopping for items that are not used/eaten within a week. We are getting near our departure date and grocery shopping has been reduced. I may however cook it with what I have. I'm sure it'll taste great regardless.
I wonder who Paul picked today.
Posts: 2275 | Registered: Dec 2009
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