Calamari salad

Instructions

1. 1

   Soak the dried grapes in 2 tablespoons of balsamic vinegar for 30 minutes, then drain them.

2. 2

   Cut the squid bodies into 5 x 5 cm pieces and put them in a gratin dish.

3. 3

   Add a bit of olive oil, the wine, and cook for 1 hour in the oven covered.

4. 4

   When pricking the flesh with the tip of a knife, there should be no resistance; it's cooked!

5. 5

   Let it cool down.

6. 6

   Mix in the tomatoes, parsley, dried grapes, paprika, chili, and pine nuts (put in the refrigerator if you prefer).

7. 7

   Season with salt and pepper, and add 1 tablespoon of balsamic vinegar (or more to your taste).