Sea cabbage with squid in tartlets

I scald the squid with boiling water and thoroughly clean it from the films and take out the ridge. I cook the fillet for five minutes in boiling brackish water. When the squid cools down, I cut them into thin strips, finely chop the onion and lightly sprinkle with a mixture of vinegar and water. I mix onion, squid straws with sea cabbage, olive oil and pepper. I stuff tartlets, decorate them with finely chopped parsley on top and serve them to the table. Sometimes I really want only sea dishes, usually it happens in early spring, when summer with a warm sea and a sunny beach is still a long way off. In such cases, I read the booklets of travel agencies, in which, in addition to advertising travel, they sometimes place the most interesting recipes. That's how last year I got acquainted with the culinary recipe for sea cabbage with squid in tartlets "Seaside sandwich" and began to cook it quite often. Everyone who likes the taste of squid will get incomparable pleasure from these sandwiches under a light white table wine or just for dinner. The food is both festive and casual at the same time.