2 lb. whole squid, fresh or frozen
1 qt. boiling water
1 tbsp. salt
1 clove garlic, crushed
1 bay leaf
1 c. diced celery
1/3 c. sliced green olives
3/4 c. Italian dressing
Paprika

Add salt, garlic, bay leaf and squid to boiling water Cover and simmer for 10 to 15 minutes or until squid are tender. Drain and rinse in cold water. Drain. Cut mantle into 1/4 inch rings. Cut tentacles into 1/2 inch pieces.

Combine celery, olives, Italian dressing and squid. Cover and let stand for several hours in the refrigerator. Sprinkle with paprika. Makes approximately 2 1/2 cups salad. Serve as an appetizer.