- 400 grams
kitchen ready Cuttlefish
- 300 grams
- 4 tablespoons
- 100 grams
Prepare the squid: Cut off the heads of the squid, leaving the tentacles attached by a narrow ring. Rinse the squid bodies well, remove the beak and cut into 5 cm wide strips. Rinse the zucchini and cut into 5 cm long x 0.5cm wide (approximately 2-inch x 1/4-inch) sticks.
Heat 2 tablespoons oil in a skillet. Add the squid and saute briefly, season with salt and pepper. Remove the squid from the pan, add the remaining oil and saute the zucchini, 2-3 minutes, season with salt and pepper. Transfer the squid and the zucchini to a bowl. Rinse and halve the tomatoes and add to the bowl. For the dressing: Peel the garlic and onion and chop finely.
Cut olives into wedges. Rinse the peppers, halve lengthwise and remove the seeds and white ribs and cut the flesh into very small cubes. Remove the seeds from the pepperoncini and finely chop. In a bowl, mix all these ingredients with the vinegar, oil, herbs and spices. Pour the mixture over the squid and marinate for 1 hour. Serve with bread chips.