Squid-potato salad

Serves 4

  1. 9oz fingerling potatoes
  2. 1 onion, sliced
  3. 1/2 cup olive oil
  4. 1lb squid
  5. 1/2tsp red pepper flakes
  6. 1 clove garlic
  7. 2 thyme sprigs
  8. 1tb parsley
  9. 1tb sherry vinegar
  • Bring salted water to a boil, simmer potatoes for 15 minutes, peel and halve. Meanwhile, cook onion in 2tb oil covered for 15 minutes and set aside.
  • Fry potatoes in 1tb oil for 2-3 minutes and set aside.
  • Fry 8oz squid and 1/4tsp red pepper flake in 1tb oil for 1 minute. Add 1 clove garlic and continue cooking for 1 minute. Set aside and repeat.
  • Mix remaining ingredients and serve.
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