Marinated Seafood Salad With Orange And Olive

• 2 tablespoons olive oil
• 1 pound small squid, bodies sliced into 1/4 inch rings
• 18 medium shrimp
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves, very thinly sliced
• 1/4 cup olive oil
• 1 tablespoon sherry vinegar
• 1/2 teaspoon salt
• 1 pinch freshly ground pepper
• 1/2 small fennel bulb
• 2 tablespoons parsley, finely chopped
• 1 tablespoon small capers
• 3 oranges, supremed
• 1/4 cup thinly sliced red onion (cut from a quarter of a whole red onion)
• 20 manzanilla olives, halved

1. Heat 1 tablespoon of olive oil in a medium saute pan over medium-high heat. Add garlic and pepper flakes and cook, stirring, until garlic begins to brown around the edges. Add the squid and cook until opaque, about 1 minute. Remove squid to a shallow bowl.
2. Heat another tablespoon of olive oil in the saute pan. Add the shrimp and saute until just cooked through, about 3 minutes. Add to the bowl with the squid, along with 1/4 cup of olive oil, sherry vinegar, salt and pepper. Cover and refrigerate for two hours.
3. Cut the fennel into 1/4 inch by 1 inch batons. Add fennel and remaining ingredients to shrimp and squid mixture and gently toss.

olive oil, rings, shrimp, red pepper, garlic, olive oil, sherry vinegar, salt, freshly ground pepper, fennel bulb, parsley, capers, oranges, red onion, manzanilla olives

Taken from food52.com/recipes/9385-marinated-seafood-salad-with-orange-and-olive (may not work)