- Calamari, cut into rings (1 kg)
- Lentils, boiled (300 g)
- 1 onion, chopped (medium size)
- Extra Virgin Olive Oil (100 ml)
- White Wine (100 ml)
- Balsamic Vinegar (50 ml)
Sauté calamari in a hot frying pan, using 50 ml extra virgin olive oil for 2-3 minutes and drizzle with wine. Wait approx. 2 minutes until the fluids are absorbed and then remove the calamari from the pan. In a separate frying pan sauté the chopped onion with lentils, using 50 ml extra virgin olive oil, until onions are soft. Drizzle with balsamic vinegar and add salt and pepper. Serve the calamari on the lentils.