1 pound squid, cleaned
3 tablespoons olive oil
3 garlic cloves, finely chopped
Pinch of hot pepper flakes
½ cup dry white wine
1¼ teaspoons salt
¼ teaspoon dried oregano
2 celery ribs, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 1 teaspoon dried (better to use fresh if you can)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon pepper
Lemon wedges
Cut squid into thin ¼- to ½-inch circles. In a large frying pan, heat 2 tablespoons of 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, one to two minutes, or until squid just turns pink. Add wine, ½ teaspoon salt, and oregano. Cook one minute and remove from heat. Set aside and let cool.
In a large bowl, combine celery, red onion, bell pepper, parsley, basil, vinegar, lemon juice, pepper, and remaining tablespoon of olive oil. Toss to mix. Add squid with its liquid and remaining ¾ teaspoon salt. Toss again. Serve with lemon wedges. Serves four.
