Sepia Amb Trempo (Squid with Summer Salad)

  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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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


Step 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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