Squid with Watermelon and Basil

After a long weekend of lots of food, Jamie and I wanted something fresh and healthy for dinner. I saw this recipe in Simple, Fresh, Southern and immediately started drooling. Watermelon just sounded so refreshing and nice, and I love fresh calamari. It's pretty simple - you just need to have an hour or two so it can marinate. It's pretty with bright pink and green from the watermelon and basil and it tastes great. Put in more jalapeno to give it a bigger kick.

Serves 2, double it for 4
Ingredients:
kosher salt
1 lemon, halved
1/2 lb cleaned squid, cut into 1/3" rings and tentacles cut in half
4 oz seedless watermelon cut into 1x1x1/4" tiles (about 1 cup)
1/2 medium red onion, finely chopped
1/2 a jalapeno, finely chopped
a little less than 1/2 cup red wine vinegar
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
leaves from 2 sprigs basil, roughly chopped

I know raw squid looks icky, but it tastes so good once you cook it!

Directions:
Boil water with 1 tsbp salt. Once boiling, juice the lemon into the water. Add the squid and cook for 45 seconds and with a spider or slotted spoon, immediately remove squid to an ice bath. (Over cooking will make it gummy.) Reserve the cooking water. Pour cooled squid into a medium bowl. Add a 1/4 cup water, the watermelon, onion, jalapeno, and red wine vinegar plus 1 tsp of salt and the black pepper. Toss until combined. If the level of liquid is below the squid etc, add some of the cooking water and a splash of vinegar until it is just covered. Season to taste with more salt, pepper, and jalapeno.

Cover the ingredients with saran wrap directly touching the mixture and refrigerate for 1-2 hours to let the flavors mingle.

To serve, remove the ingredients with a slotted spoon and top generously with the basil along with a pinch of salt, a drizzle of the marinating liquid, and a tablespoon of extra virgin olive oil. Enjoy!