Cut the tomatoes for the salsa. Dice the olives. Peel
garlic. Chop garlic and capers. Mix vinegar and sugar, add oil while
stirring. Stir in tomatoes, olives, garlic and capers and season the
salsa with salt and pepper.
Mix the red wine with water, add the onion and bring to the boil.
Add calamari and tentacles. Remove the pan from the heat and let it
steep for 10 minutes.
Put calamari and tentacles on wooden skewers. Season with salt and
pepper and brush with oil.
Grill skewers on both sides for 2 minutes over high heat.
Arrange with the salsa.