1 onion, cubed
1 green bell pepper, cubed
6 cloves garlic, smashed
2 ounces extra virgin olive oil
Splash of dry white wine
1 lemon for juice
1 teaspoon salt
1 cup pepper
2 pounds squid, cleaned and skewered
additional extra virgin olive oil
1/4 of a preserved lemon, finely julienned
2 cups olive oil for cooking
2 tablespoons flat parsley leaves
2 dozen dozen little tomatoes
1. To make the aioli: Stew the onion, pepper and garlic in olive oil over low heat until very tender. Drain and puree in a blender, season with salt, white wine and lemon.
2. Season the squid with salt and pepper and grill over hot coals. Arrange the squid on a serving platter. Drizzle with aioli and extra virgin olive oil, then sprinkle with lemon julienne, parsley and the tomatoes.