|1 lb||squid, cleaned|
|½ lb||squid tentacles, cleaned|
|2 Tbsp||Pastene Red Wine Vinegar|
|¼ cup||Pastene Extra Virgin Olive Oil|
|½ cup||Pastene Pitted Kalamata Olives, chopped|
|½ cup||Pastene Tri-Color Tomato Wedges, drained and chopped|
|1 Tbsp||Pastene Minced Garlic|
|5-6||Pastene Sliced Jalapeno Peppers, optional|
|1 ½||celery stalk, chopped|
|¾ cup||red onion, minced|
|2||scallions, chopped finely|
|¼ cup||flat leaf parsley, chopped|
|1 Tbsp||Pastene Hot Crushed Peppers, optional|
|salt & pepper to taste|
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Sauté squid and tentacles with olive oil for about 2-3 minutes.
- Vinaigrette: Whisk together lemon juice, vinegar, oil, Hot Crushed Peppers, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, scallions, jalapeño peppers (optional), garlic, celery, and parsley in a large bowl. Toss with vinaigrette and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.