Squid with vegetables and pickled onions

250 g fillet of squid

250 g onions

100 g sweet pepper

50 g vinegar 50%

2 tbsp. vegetable oil

1 tsp. sugar

black pepper

Bay leaf

salt

Chop the onion into rings, add vinegar, sugar, pepper and salt, add the Bay leaf, heated to 800 degrees, allow to cool, then add oil, remove everything in the cold for 3 hours.

Boil the squid in salted water for 5 minutes, cut into strips.

Separate the onions from the marinade, combine the squid and cut into julienne sweet peppers, stir, as refills to use some of the marinade.

Before serving squid with vegetables and pickled onion garnish with greens.