Basque Calamari Salad

FOR THE SALAD:
First clean the squid. Cut off the tentacles above the eyes. Remove the hard round beak lodged in the base of the tentacles by pushing it out. Pull the entrails free of the body and discard. Then pull out the transparent cartilage, or quill, and discard. Rinse the body under cold running water, flushing the body tube well. Using your fingers, pull off the mottled skin covering the body. Cut the body into rings 1/4 inch (6 mm) wide. Set the rings and tentacles aside.

In a large sauté pan over high heat, warm the olive oil. Add the bell peppers, onions and garlic and sauté for 2 minutes. Stir in the cayenne and salt and black pepper to taste. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the onions and peppers are very soft, about 30 minutes. Set aside.

Bring a saucepan three-fourths full of water to a boil. Add the squid and cook until just firm, 2-3 minutes; do not overcook. Drain and rinse immediately under cold running water. Drain well and set aside.

FOR THE VINAIGRETTE:
In a large bowl, whisk together the tomato and red pepper coulis, vinegar, parsley, cayenne pepper, salt and white pepper. Add the olive oil and whisk for about 30 seconds until well blended and emulsified.

Add the squid and the onion-pepper mixture to the vinaigrette and toss gently but thoroughly. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour or for up to 1 day. Serve chilled.