I wanted to make something simple that really highlighted the squid. Since we couldn't agree, I made two recipes. This was the first.
- 1/2 to 3/4 lb fresh market squid, cleaned
- 1 C organic heirloom cherry tomatoes
- 1/4 C thinly sliced organic red onion
- 3 T capers
- 3 to 4 T olive oil
- 1 to 2 T freshly squeezed lemon juice
- 1 to 2 T balsamic vinegar
- freshly ground salt
- freshly ground pepper
- 1 to 2 T fresh parsley, minced
Place squid tubes and tentacles in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid. Once they are cool enough to handle, slice the tubes into rings. Place them in a large mixing bowl.
Add in the cherry tomatoes, sliced onions, and capers. Pour in the oil, lemon juice, and vinegar, starting with 3 T oil and 1 T each of the lemon juice and vinegar.
Fold in the parsley and season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes. Adjust seasoning before serving. If you prefer it more tart, you may need more balsamic vinegar and lemon juice. I did!