Salade de Calmar (Squid salad)

• 2 pounds squid, cleaned
• 1/4 cup dry white wine
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 cloves garlic, peeled and left whole
• 1 hot red pepper or 1/4 teaspoon dried hot red pepper flakes
• 1 bay leaf
• 4 sprigs fresh parsley
• 2 teaspoons finely minced garlic
• 3 tablespoons finely chopped parsley
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil
• 1/2 cup finely chopped red onion

1. Cut bodies of the squid into rings about half an inch wide.
2. Cut tentacles into bite-size pieces.
3. There should be about three and one-half cups.
4. Put the squid in a saucepan or small kettle and add the wine, water to cover, salt, pepper, garlic cloves, red pepper, bay leaf and parsley sprigs.
5. Bring to a boil.
6. Cover and let cook about one minute or just until squid pieces firm up.
7. Drain and chill.
8. Put the squid in a mixing bowl and add the remaining ingredients.
9. Toss and serve chilled.

white wine, salt, freshly ground pepper, garlic, hot red pepper, bay leaf, parsley, garlic, parsley, lemon juice, red wine vinegar, olive oil, red onion

Taken from cooking.nytimes.com/recipes/6718 (may not work)