Recipe courtesy of Gerry Hayden
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Total:
31 min
Prep:
25 min
Inactive:
1 min
Cook:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Thinly slice the squid bodies and halve the tentacles.

Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.

Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.

Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.

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