Squid salad with peppers and garlic

Ingredients for 4 servings:

• 300 g squid(s)
• 1 onion(s)
• 1 bay leaf
• 2 cloves
• ½ tsp black peppercorns
• ½ tsp fennel seeds
• 1 tsp salt
• 1 bunch of spring onions
• ½ red bell pepper(s)
• ½ bell pepper(s), green
• 50 g olives, stuffed with peppers
• 3 garlic cloves
• 6 tbsp olive oil
• 3 tbsp wine vinegar
• 2 tbsp lemon juice
• 1 tsp pepper, freshly ground
• 1 bunch parsley, chopped
• ½ tsp oregano, shredded
• some lettuce leaves
• 2 m.-large tomato(s)
• 2 eggs, hard-boiled

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the ready-to-cook squid thoroughly, inside and out, and place it in a pot of water. Add the peeled and quartered onion, bay leaf, cloves, peppercorns, fennel seeds, and salt. Simmer until the squid is cooked. Let it cool in the stock. Then cut into bite-sized pieces and place in a bowl. Add the cleaned and sliced ​​spring onions, the sliced ​​bell peppers, and the sliced ​​olives. Mix the peeled garlic (crushed in a mortar), vinegar, lemon juice, 3 tablespoons of fish stock, salt, and pepper to make a marinade and toss with the salad. Stir in the chopped parsley. Season to taste and let it marinate for about 1 hour. Sprinkle oregano over the salad and serve with tomato and egg wedges on a few lettuce leaves.