Ingredients
Serves 4
| 1 ½ lb | squid, cleaned | |
| 1 | lemon, juiced | |
| 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 |
Directions
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.
