|1 ½ lb||squid, cleaned|
|2 Tbsp||Pastene Red Wine Vinegar|
|¼ cup||Pastene Extra Virgin Olive Oil|
|1 Tbsp||Pastene Hot Crushed Peppers|
|¾ cup||red onion, minced|
|½ cup||Pastene Pitted Kalamata Olives, chopped|
|½ cup||red pepper, chopped|
|2||scallions, chopped finely|
|6||Pastene Sliced Jalapeno Peppers, optional|
|1 Tbsp||Pastene Minced Garlic|
|2||celery stalk, chopped|
|½ cup||flat leaf parsley, chopped|
|salt & pepper to taste|
Prep time: 25 minutes| Cook time: 3 minutes
- Rinse squid under cold water, then lightly pat dry. Halve tentacles and cut bodies crosswise into 1/3″ wide rings.
- Sauté squid and tentacles in olive oil for about 2-3 minutes.
- Whisk together lemon juice, vinegar, oil, crushed peppers, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, scallions, jalapeño peppers (optional), garlic, pepper, 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.