RECIPE:
Squid and shrimp salad, with brandy (serves 2 people). If serving with plain white rice, easily serves 3 people.

Ingredients: half of 1 pound fresh shrimp, 1 pound fresh squid (tubes and tentacles), 2 Roma tomatoes, 1 tablespoon olive oil, 1 teaspoon salt, 3/4 teaspoon pepper, 3 cloves of fresh pressed garlic, 3 tablespoons of brandy, 0.8 ounces of chopped Italian parsley (with stems) finely chopped.

Wash your thawed seafood thoroughly, and cut it into bite-sized pieces. De-shell and de-vein the shrimp. Cut larger sized shrimps into halves, thereby matching the size of squid pieces (circa 1 and ½ – 2 square inches per piece). All pieces go into a large mixing bowl.

In a bake ceramic, foil-lined, place your oil. Add your diced tomatoes and fresh pressed garlic. Bake at 375 degrees F for 12 minutes. Then, add your seafood to the bake pan (evenly distributed), and cook for an additional 18 minutes.

Remove hot dish from the oven. Scoop out the contents and transfer into the washed large mixing bowl. Add your brandy, salt, pepper, and chopped fresh parsley.
Toss.

This is now ready for serving and eating.

If you are going to serve with white rice, 1/3 of a pound is a recommended amount of rice, per person. Mixing the hot seafood salad with the rice, will make this a sort of gumbo. With or without rice are both great.

The flavor is unmatched.

Enjoy!