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This happens to be my favorite seafood dish. It brings back fond memories of hanging out at Fisherman's Wharf in San Francisco and having a marinated calamari salad at Alioto's Grotto #9. Having a glass of Chianti and lots of San Francisco Sour Dough bread to sop up the marinade. It really doesn't get any better than that.

When I was in the U.S. Coast Guard in the early 1950's, Squid was only used as fish bait and usually it was free for the asking at fishing docks and bait shops along the California Coast. It now sells for 4 to 6 dollars a pound.



• 2 pounds cleaned squid, tubes and tentacles • Juice of one lemon • 3 tablespoons red wine vinegar • 1/2 cup of the best extra-virgin olive oil you can afford • 1 large garlic clove, minced • ½ teaspoon sea salt • ¼ teaspoon fresh ground black pepper • 1/2 red bell pepper, cut into thin strips, or 1/2 cup "bottled" diced Peppadew® peppers • 6 scallions diced, both white and green parts of the stalk • 16 or more pitted kalamata or niçoise olives, halved lengthwise • 1/2 lb. cherry or grape tomatoes, halved • 1 cup flat-leaf parsley, diced • Chiffonade of ½ cup loosely packed fresh basil leaves DIRECTIONS: 1. Rinse calamari in cold water and pat dry with paper towels. Halve the large tentacles lengthwise, and cut bodies into 1/4 - 1/3” wide rings. 2. Cook the calamari in a 4-quart saucepan of boiling water until just opaque, 60-90 seconds.  Drain in a colander and immediately put cooked calamari bowl of ice water to stop cooking. When calamari is cool, drain and pat dry. 3. In a small bowl, whisk together lemon juice, vinegar, oil, garlic salt and pepper. 4. In a large bowl, combine the calamari, onion, olives, tomatoes, red pepper, parsley and basil. Toss with the dressing and season to taste with salt and pepper. Let stand at least 15 minutes before serving. COOKS NOTE* It is very important that the squid is cooked no longer than 90 seconds. The rule for squid to be tender is no longer than 2 minutes otherwise no less than an hour. The longer cooking time is for stews and sauces.

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