Squid and Octopus with Vegetables

For the vinaigrette: Blanch tomatoes in boiling water, rinse cold, peel, quarter, core and dice small. Mix vinegar, honey, oil and lemon juice, add tomatoes and chives and season with salt and cayenne pepper.

For the squid and vegetables: Rinse and slice zucchini. Peel onions and cut into rings. Peel and slice garlic and fry with vegetables in 2-3 tablespoons of hot oil for 4-5 minutes until brown.

Rinse squid and octopus, pat dry, season with salt and pepper and fry in 2-3 tablespoons of hot oil for 3-4 minutes until golden brown. Serve squid and octopus with vegetables and drizzle with vinaigrette.