Calamari Salad

• 2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed
• 1/2 cup olive oil
• 3 anchovy fillets, minced, optional
• 2 teaspoons minced fresh Italian parsley
• 1 garlic clove, minced
• 1/2 cup dry white wine or dry vermouth
• 1 can (8 ounces) mushroom stems and pieces, drained, optional
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped celery
• 1/2 cup pitted Italian olives, sliced
• 3 tablespoons lemon juice

1. Chop calamari tentacles; cut body into 1/2-in. rings.
2. In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly.
3. In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.

calamari, olive oil, anchovy, fresh italian parsley, garlic, white wine, mushroom stems, salt, pepper, celery, italian olives, lemon juice

Taken from www.tasteofhome.com/recipes/calamari-salad/ (may not work)