Step 1

Rinse squid and slice tubes into 1/2 inch rings.

Step 2

Leave the tentacles whole and set aside.

Step 3

Prepare a bowl of water with ice.

Step 4

In a medium bowl combine onion, garlic, celery, red peppers, parsley, olive oil lemon juice, vinegar, salt and fresh pepper.

Step 5

Bring a medium pot filled with water and a pinch of salt to a boil.

Step 6

Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.

Step 7

Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.

Step 8

Combine squid with the salad and toss well.

Step 9

Taste for salt and add additional seasoning and lemon juice if needed.

Step 10

Cover and refrigerate at least an hour or overnight for best results.