Tomato Salad with Squid

A bean recipe for every taste:

1. place squid in a large roasting pan and cook in its own juices for 1 hour at low temperature with the lid closed, turning once to the other side. Remove squid from the broth and cool.

Meanwhile, stir vinegar with salt, pepper and olive oil. Cut squid into thin, diagonal slices, mix with marinade and let sit with lid closed for 1 hour.

Remove tomato stems. Cut tomatoes, place in boiling water for 5-10 seconds, rinse, peel, cut in half and chop coarsely.

4. clean beans and cut diagonally into 2 cm wide pieces, cook for 10 minutes in boiling salted water, rinse and drain.

Cut peppers in half lengthwise, remove seeds and dice finely. Peel and finely dice onions and garlic. Clean, rinse and spin dry arugula.

6. mix the peppers, beans, tomatoes, onions and garlic with the squid, season with salt and pepper. Fold in the arugula as the last step. Cut the lemon into wedges and bring to the table for drizzling.

Baguette goes well with the tomato salad with squid.

Tip:

If your fishmonger can’t provide you with fresh squid, you can safely fall back on the one that the industry has cleaned and cut frozen. It is sold frozen to fishmongers and delicatessens and prepared for daily consumption.

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