Arrange the potatoes in a single layer on a serving dish, then layer
the tomatoes on top. Scatter some of the onion* on top and then
drizzle with olive oil and a few drops of balsamic vinegar. Sprinkle
with sea salt and pepper.
In a sauté pan, heat ¼ cup olive oil until very hot. Season the
calamari with salt and pepper and sear very quickly until slightly
browned and just cooked inside.
Squeeze the lemon over the calamari. Cut the tubes into rings
and place on top of the potatoes and tomatoes, pouring the pan
juices over all.
Sprinkle the capers over the calamari, tomatoes, and potatoes;
add a splash of olive oil, some basil leaves, more lemon juice, and
salt and pepper to taste. Serve immediately.
* Make sure to remove the big piece of plastic-like matter inside
the calamari; you’ll know it when you find it.* You may not use all the onion. Try to keep an even ratio
between the tomatoes, potatoes, and onion.