Marinated Calamari Salad

Makes 6 servings

Ingredients:

2 teaspoons best-quality red wine vinegar
3 tablespoons fresh lemon juice
sea salt
1/3 cup extra-virgin olive oil
2 large ripe tomatoes, peeled, seeded, cored and chopped
2 yellow bell peppers, cored, seeded and cut into 1/2-inch dice
4 tablespoons finely minced fresh flat-leaf parsley
1 small jalapeno pepper, seeded, de-ribbed and finely chopped, or a
pinch of hot red pepper flakes
2 teaspoons chopped fresh thyme
2 scallions, thinly sliced into rings
1-1/2 pounds squid, cleaned and sliced into thin rings, tentacles
reserved

Preparation:

In a medium-sized nonreactive bowl, combine the vinegar and 2
teaspoons of lemon juice. Add salt to taste and stir to dissolve the
salt. Add 3 tablespoons of the oil, the tomatoes, peppers, parsley,
hot pepper (flakes), thyme and scallions and stir to blend. Set aside.

Bring 3 quarts of water to a boil. Once it has boiled, add 2
tablespoons coarse sea salt. Add the squid rings and tentacles, and
stir. Remove from the heat and continue to stir until the squid loses
its translucency and turns opaque, just a few minutes. When they taste
right, flip them all into a giant 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 small salad plates on a bed of dressed greens, or arrange
atop a bed of arugula or other lettuce, mixed with a touch of vibrant
red radicchio on a large serving platter. Serve with fresh country
bread and a glass of chilled rosé wine.