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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Fred A Ball
Servings: 4 to 6
2 ½ pounds squid rings
6 bay leaves
1 onion chopped
½ teaspoon black pepper
1 ½ cups water
2 fish bouillon
2 tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 tablespoons fresh parsley, finely chopped
1 teaspoon chili water, to taste
½ cup lemon juice
½ cup olive oil
2 tablespoons tomato paste
1 teaspoon salt
Combine all ingredients, except squid, in a large pot. Simmer for 20 to 25 minutes on medium heat, stirring occasionally. In a separate pot, poach squid in boiling water for 1 minute. Strain liquid and combine with other ingredients. Let marinate. Serve hot over rice or chilled, as a salad.