Summary

Ingredients

• 300 g squid (s)
• 1 onion (s)
• 1 bay leaf
• 2 clove (s)
• 0.5 teaspoon ½ black peppercorns
• 0.5 teaspoon ½ fennel seeds
• 1 teaspoon salt
• 1 bunch spring onion (s)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), green
• 50 g olives stuffed with peppers
• 3 clove (s) garlic
• 6 tablespoon olive oil
• 3 tablespoon wine vinegar
• 2 tablespoon lemon juice
• 1 teaspoon pepper, freshly ground
• 1 bunch parsley, chopped
• 0.5 teaspoon ½ oregano, grated
• some lettuce leaves
• 2 medium tomato (s)
• 2 egg (s), hard-boiled

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Instructions

1. Wash the ready-to-cook squids thoroughly inside and out and place in a saucepan with water. Add the peeled and quartered onion, bay leaf, cloves, peppercorns, fennel seeds and salt. Simmer until the squids are cooked through. Let cool in the brew.
2. Then cut into bite-sized pieces and place in a bowl. Add the cleaned and sliced spring onions, the sliced peppers and the sliced olives.
3. Mix the peeled garlic, vinegar, lemon juice, 3 tablespoons fish stock, salt and pepper into a marinade and mix with the salad. Fold in the chopped parsley. Season everything to taste and let it steep for approx. 1 hour.
4. Scatter oregano over the lettuce and serve with tomato and egg wedges on some lettuce leaves.