Vinagrete De Polvo (Squid Appetizer)

For vinagrete de polvo, “wash” small squid ready to cook first with water, then with lime juice.

Fill a large wide pot 2/3 full with water, bring to a boil with all ingredients listed. Place squid in, bring liquid back to a boil, reduce heat and cook squid for about 30 minutes (larger specimens will need 40 minutes). Check with a pointed knife to see if they are soft.

Drain squid and cut in half or into pieces, depending on size. Mix with the chopped vegetables. Mix a vinaigrette with olive oil, vinegar or lime juice and salt, pour over the appetizer and let everything infuse for about an hour.

Serve Vinagrete de polvo room-warm with small slices of white bread.

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