Mallorca

     

    Squid with garlic and rosemary grilled / roasted over an open fire
    6 people
     2 fresh squid (about 1kg)
     5 cloves garlic
    2 rosemary branches
     ½ cup olive oil
    coarse sea salt

    Clean squid in cold water
    When the squid I cleaned , cut into thin strips and put into  a bowl and marinate with olive oil, rosemary and whole crushed garlic.
    Let the squid marinate for approx. ½ -1 hour. Put an refractory  dish directly on the fire, so it gets really hot. Take the dish out of the embers and add the squid directly in the hot  dish and place the dish back into the embers.  Grilled over an open fire 1-2 minutes on high heat, season with salt.
    Take the dish out of the fireplace and serve the squid right away, with some bread and olive oil.
    Serve it as a little tapas, starter or as a part of big dinner.

    Salad of tomato, peach, red onion, mint and parsley
    6 people
     4 large ripe tomatoes
     2 peach
    1 large red onion
    ½ bunch flat-leaf parsley
    3-4 sprigs of mint
    4 tbsp. olive oil
    3 tbsp.
    Sherry vinegar
    Sea salt and freshly ground pepper.
     Wash tomatoes and peaches, cut them into rough cubes and put them into a bowl.
     Peel the red onion, and cut it into very fine strips and put  in the bowl.
    Wash the parsley and mint, Drain thoroughly.
    Chop the parsley  roughly and put into the salad, coarsely chop mint and mix in.
    Marinate the salad with olive oil and vinegar and season with salt and freshly ground pepper
    Serve the salad together with the squid or as a light salad for grilled fish or meat.