In a medium-sized nonreactive bowl, combine the red wine vinegar and 2 teaspoons of lemon juice.

Add salt to taste and stir to dissolve the salt.

Add 3 tablespoons of the olive oil, the tomatoes, peppers, parsley, hot pepper (flakes), fennel, fronds and scallions, and stir to blend.

Set aside the marinade.

Bring 3 quarts of water to a boil.

Once boiling, add 2 tablespoons coarse sea salt.

Add the squid rings and tentacles, and stir.

Remove from the heat and continue to stir until the squid loses its translucency and turns opaque, about a few minutes.

Drain the squid well in a colander, but do not rinse.

Add the drained, hot squid to the marinade and toss to blend.

Stir in the remaining olive oil and lemon juice.

Add Pernod.

Taste the mixture and add salt to taste as necessary.

Refrigerate for at least 3 hours before serving.

Serve on small salad plates on a bed of dressed greens, or arrange atop a bed of arugula or other lettuce, mixed with a touch of vibrant red radicchio on a large serving platter.

Serve with fresh country bread and a glass of chilled rose wine.