Cold Calimari Salad

• 2 1/2 Pounds cleaned calamari
• 3 T Extra virgin olive oil
• 3 T Balsamic vinegar
• 1/2 t Oregano
• 1 Whole bay leaf
• 1/2 t Salt
• 1/4 t Pepper (Cayenne if desired)
• 10 Green olives with pimento (Medium)
• 4-6teperchoni peppers in vinegar (medium)
• 4Ttuice from the peppers above
• 2 T Fresh parsley finely chopped
• 2 T Diced celery
• 1 T Old Bay brand crab seasoning
• 3 Scallions (Use only the white)
• 4 T Chopped red onions
• 2 T Red bell pepper
• 3 Garlic cloves crushed
• 2 Tbs. Good Seasons Italian Dressing prepared according to instructions.
• 1t Sugar

1. Be sure that the squid has been cleaned properly, and that the clear bone has been removed. Cut the raw squid into circles about 1/2 inch thick. Boil the squid in the crab seasoning (quantity to taste) for about 45 seconds. (Be sure water is at rapid boil. The water may not return to a boil within the 45 seconds, don't worry.) Drain in a colander and refresh with cold water. Chop the Italian peppers and olives. In a bowl mix the peppers and olives as well as about 3 T of the juices from the jar of each. In addition, mix the rest of the ingredients in the bowl. Be sure to chop all items in pieces that are as small as the smallest piece of squid. Allow the squid to cool. If you mix the hot squid, the vinegar in the marinade will cook. When close to room temperature, mix the squid with the seasonings. Allow to marinade for 24-48 hours stirring often for best flavor. When very cold the oils will tend to congeal. Stir the salad before serving, and within a few minutes the liquid will become less viscous again.

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Taken from www.epicurious.com/recipes/member/views/cold-calimari-salad-1201026 (may not work)