Squid Salad

• 3 fresh bay leaves
• The whole peel and juice of 1 lemon
• 1 1/2 pounds calamari bodies and tentacles, cleaned, bodies cut into 1/2-inch rings
• 1 cup pitted, slivered green olives
• 4 inner stalks celery, with leaves, sliced thin on the bias
• 1 cup roasted red-bell-pepper strips
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon peperoncino flakes, or to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh Italian parsley

1. Pour 2 inches of water into a large Dutch oven or pot and bring to a boil.
2. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
3. Set a colander or steamer over (but not touching) the water.
4. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover.
5. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
6. Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl.
7. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss.
8. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

bay leaves, lemon, calamari bodies, stalks celery, redbellpepper, kosher salt, oregano, peperoncino flakes, extravirgin olive oil, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/squid-salad-385183 (may not work)