|Squid||1 Pound, cleaned|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Hot pepper flakes||1 Pinch|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Celery ribs||2 , thinly sliced|
|Red onion||1 Small, thinly sliced|
|Red bell pepper||1 , cored, seeded, and thinly sliced|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh basil/1 teaspoon dried parsley||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
1. Cut squid into thin 1/4- to 1/2-inch circles. In a nonreactive large frying pan, heat 2 tablespoons olive oil over medium heat. Add garlic and hot pepper flakes and cook 30 seconds, or until garlic is fragrant but not brown. Immediately add squid to pan and cook, stirring frequently, 1 to 2 minutes, or until squid just turns pink. Add wine, 1/2 teaspoon salt, and oregano. Cook 1 minute and remove from heat. Set aside and let cool.
2. In a large bowl, combine celery, red onion, bell pepper, parsley, basil, vinegar, lemon juice, pepper, and remaining 1 tablespoon olive oil. Toss to mix. Add squid with its liquid and remaining 3 teaspoon salt. Toss again.