Insalata di mare – seafood salad

Ingredients for 4 servings:

• 900 g squid(s), fresh
• 400 g squid(s) (calamari), fresh
• 8 large prawns, fresh
• 6 tbsp wine vinegar
• 3 lemons, juice
• 2 lemons, juice
• 6 tbsp balsamic vinegar, lighter
• 5 garlic cloves
• Olive oil, amount according to taste
• 1 chili pepper(s), red
• 1 chili pepper(s), yellow
• 1 bunch parsley, flat
• 1 handful of oregano
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 22 minutes; Total time approx. 13 hours 2 minutes

Gut the squid and calamari and clean them under running water. Place the water in a large pot. Add the juice of two lemons, four tablespoons of white wine vinegar, and salt. Cook the squid and calamari in this pot until soft, about 15-20 minutes. In a small pot, cook the prawns with water, the juice of one lemon, two tablespoons of white wine vinegar, and salt, until soft, about 5-7 minutes. When everything is cooked, set the fish aside to cool. Reserve some of the squid cooking water. Remove the dark skin from the squid under running water, as it looks rather unappealing in a salad. Then cut the tentacles and head into small pieces. Peel the prawns and cut into small pieces. Cut the calamari tubes into rings. In a large bowl, add the juice of the lemons and the balsamic vinegar. Finely chop the garlic and add it to the bowl. Add the olive oil and whisk vigorously. Chop the parsley and cut the chili peppers into rings. Depending on how spicy you like the peppers, use them with or without the seeds. The salad tolerates spiciness well. Add both to the marinade along with the oregano and about 2 ladles of the cooking water. Add a little more salt and pepper; the dressing can be slightly overseasoned. Add the fish and mix well. It’s best to leave the salad in the fridge overnight, stirring occasionally. The next day, you can add a little more seasoning if desired. If necessary, add a little of the cooking water from the previous day. It’s best to take the salad out of the fridge an hour before serving; this will intensify the flavor. Serve with fresh pizza bread.