1/4 cup red onion, diced up
1 stick of celery, chopped into small pieces
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced
1 garlic clove, chopped up
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb. fresh squid, tube and tentacles cleaned
Rinse squid and slice tubes into 1/2 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 until tender yet cooked, about 1 minute. Quickly drain once cooked and add to the ice bath until cool, about 4-5 minutes.
Combine squid with the salad and toss well. Taste for salt and add additional seasonings and lemon juice if needed. Cover and refrigerate for at least 1 hour.
Makes about 3.5 cups.