Tintenfischsalat

Ingredients

• 400 g ready‑to‑cook squid
• 300 g zucchini
• 4 tbsp olive oil
• Salt
• Pepper
• 100 g cocktail tomatoes
• 1 Garlic clove
• 50 g onions
• 40 g black olives (pitted)
• 1 small peperoncino
• 100 g red bell pepper caps
• Salt
• Pepper
• 4 tbsp olive oil
• 1 tbsp finely chopped herbs (parsley, thyme, basil)
• 1 tbsp balsamic vinegar
• 1 tbsp white balsamic vinegar

Instructions

1. 1.

   Prepare the squid: detach the tentacles from the body just above the eyes so they remain connected by a narrow ring. Remove the jaws and fishbone, wash the body sacs, then cut them into 0.5 cm thick rings. Trim zucchini of flower and stem ends; slice into 5 cm long, 0.5 cm thick sticks.

2. 2.

   Heat 2 tbsp oil in a pan, add squid and sear briefly, season, then remove. Add remaining oil to the pan, toss in zucchini, cook 2–3 min, season, then transfer both to a bowl. Halve tomatoes and add. For the dressing, peel and finely chop garlic and onion.

3. 3.

   Slice olives into sticks. Remove stem, seeds, and white membranes from bell pepper; dice flesh into very small cubes. De‑seed peperoncino and finely chop. Combine all these ingredients with vinegars, oil, herbs, and spices in a bowl. Pour over squid rings, mix, and marinate for 1 h. Plate and serve with bread chips.