Calamarisalat mit Paprika und Oliven

Ingredients

• 2 yellow bell peppers
• 1 red chili pepper
• 1 clove garlic
• 4 sprigs Parsley
• 1 bundle arugula
• 1 radicchio
• 3 tbsp olive oil
• 2 tbsp black, pitted olives
• 600 g pre-cooked calamari rings
• 2 tbsp dark balsamic vinegar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the bell peppers and chili, halve them, remove seeds, then slice the bell peppers into thin strips and cut the chili into rings. Peel the garlic and finely chop it. Wash the parsley, shake dry, and finely chop the leaves. Separate the arugula and radicchio, wash, clean, and trim.

2. 2.

   Heat oil in a pan and sauté the garlic with the chili. Add the bell pepper strips, olives, pre-cooked calamari rings, and parsley; stir-fry for 2-3 minutes, then deglaze with balsamic vinegar. Season with salt and pepper, then plate together with arugula and radicchio on a dish.