2 lbs. squid, fresh or frozen, cleaned and skinned
1/4 c. white wine
Salt, pinch, if desired
1/4 tsp. dried red pepper flakes
6 sprigs fresh parsley

DRESSING:

2 tsp. finely minced garlic
2 tbsp. lemon juice
1 tbsp. red wine vinegar
3 tbsp. finely chopped parsley
1/2 c. finely chopped red onion
1/2 c. finely chopped celery
1/4 c. olive oil
1 red pepper cut into strips
1/2 c. pitted black olives
Oregano, basil to taste

Cut squid into rings about 1/2 inch. Cut tentacles into bite-sized pieces. There should be about 3 to 3 1/2 cups. In a saucepan, place squid, add wine and water to cover; add salt, pepper, garlic, red pepper flakes and parsley. Bring to a boil, reduce heat, cover and cook about 30 minutes. Drain.

To prepare dressing: In a bowl, mix garlic, parsley, lemon juice, vinegar, red onion, celery and olive oil together. Blend well. Toss squid with dressing. Chill for about 4 hours. To serve, garnish with red pepper strips and black olives. Makes 6 to 8 servings.