Calamari Skewers with Tomato Salsa

400 small Calamari
300 g tentacles
125 ml of red wine
1 onion (peeled)
300 g cherry tomatoes
60 g olives (pitted)
2 cloves of garlic
60 g capers
80 ml of vinegar
1 tsp. granulated sugar
100 ml of olive oil



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.


           Side dish: garlic bread