|Squid||2 Pound, frozen (Fresh Or Frozen(Thawed))|
|Water||1 Cup (16 tbs)|
|Celery stalks||2 Medium, thinly sliced|
|Garlic clove||1 Small, crushed|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Oregano leaves||1 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
1. Clean squid as shown in diagrams at left. Slice body crosswise into 3/4 inch rings. Cut tentacles into several pieces if they are large.
2. In 2-quart saucepan over high heat, heat 1 inch water and 1 teaspoon salt to boiling. Add squid; heat to boiling. Reduce heat to medium; cook 3 to 5 minutes, until squid is tender and becomes opaque. Drain.
3. Place squid in bowl; add 1 teaspoon salt, then celery and remaining ingredients. Toss to mix well. Cover and refrigerate at least 2 hours to blend flavors, tossing occasionally.