Calamares a la Vinagreta (Calamari in Vinaigrette)

From: Buddy P

On Jan 25, 2005

Superb!! I used 1/2 cup each green and red pepper. 1/4 cup onion 3/4 cup tomato 3 tbs olive oil 2 tbs balsamic vinegar salt/ pepper just over 1/4 lb squid. excellent results! I had a dish simular to this at Atlantic Beach, Virginia a few years ago and I have been searching for a recipe and have finally found it! Thanks. Buddy P.

From: Lizzie-Babette

On Mar 27, 2004

This was a delicious recipe! I almost made this exactly as directed, but my peppers would fairly large, so I only used half of each, and it was plenty (otherwise, I think the peppers would've overpowered the other ingredients). Everything came together easily - the chopping is the only "time-consuming" part, and it only took about 15 minutes to get everything chopped; and while I chopped, I slowly began heating the salted water, so it came together very quickly. I chilled it for about two hours, and let it sit at room temp for about 20 minutes before we ate. In fact, we meant this to be an appetizer, but it was so good, we polished it off, with some good bread and wine (as suggested), and never made our planned dinner! This will be making many appearances as the weather gets warmer, as it's a very refreshing dish with wonderful flavor. I will probably tinker around with it and try it with lemon and garlic, too, just because I think a variation would be delicious as well. Great recipe, canarygirl!