Squid With Summer Salad - {Sepia Amb Trempo}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Squid - cleaned, and
		Cut into rings
1 lb	454g / 16oz	Tomatoes - (generous) - cut into pieces
2		Bell peppers (red or green) - cut into pieces
2		Onions - coarsely chopped
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil
1		Garlic clove - finely chopped

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A08) - from the TV FOOD NETWORK

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