Ingredients
¼cupred onion,minced
½cupcelery,chopped
½cuproasted red peppers,chopped
¼cupfresh parsley,minced, no stems
1clovegarlic,sliced
1½lemons
1¼tspred wine vinegar
Salt and fresh pepper,to taste
1lbfresh squid,tube and tentacles cleaned
Preparation
Rinse squid and slice tubes into ½-inch rings.
Leave the tentacles whole and set aside.
Prepare a bowl of water with ice.
In a medium bowl, combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt, and fresh pepper.
Bring a medium pot filled with water and a pinch of salt to a boil.
Add calamari all at once, and cook for about 45 to 60 seconds, until tender yet cooked.
Quickly drain when cooked and add to the ice bath for 4 to 5 minutes, until cool.
Combine squid with the salad and toss well.
Taste for salt; add seasoning and lemon juice if needed.
Cover and refrigerate for at least 1 hour.
