Preparation time: 30 + 3 hours for marinatе
2 teaspoons of quality red wine vinegar
3 tablespoons freshly squeezed lemon juice
Sea salt to taste
1/3 cup extra-virgin olive oil
2 ripe tomatoes, cored, seeded and coarsely chopped
4 tablespoons finely minced fresh flat-leaf parsley
Pinch of hot red pepper flakes (optional)
2 teaspoons chopped fresh thyme
1 red onion, thinly sliced into rings
500 g squid, cleaned and sliced into thin rings
Take a large bowl, combine the vinegar and 2 teaspoons of lemon juice. Add salt to taste and stir well to dissolve it. Add 3 tablespoons of the oil, the tomatoes, parsley, hot pepper flakes and thyme and stir to blend. Set aside.
Bring one liter of water to a boil. Once it has boiled, add 2 tablespoons coarse sea salt. Add the squid rings and stir. Remove from the heat and continue to stir until the squid loses its translucency and turns opaque, it should be around 3-5 minutes. When ready, flip them all into a large colander. Drain well, but do not rinse.
Add the drained, hot squid to the marinade and toss to blend. Stir in the remaining olive oil and lemon juice. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.
Serve on salad plates on a bed of dressed greens, such as arugula, lettuce or other similar, mixed with the thinly sliced red onion. Goes well with homemade bread and a glass of chilled rosé wine.