Calamari Salad

1. 2 lb squid cleaned
2. 1/4 cup dry white wine
3. Salt to taste
4. Freshly-ground black pepper to taste
5. 2 garlic cloves peeled, whole
6. 1/4 tsp dried hot red pepper flakes
7. 1 bay leaf
8. 4 sprigs fresh parsley

Vinaigrette Dressing:

1. 2 tsp finely-minced garlic
2. 3 Tbsp finely-chopped fresh parsley
3. 2 Tbsp lemon juice
4. 1 Tbsp red wine vinegar
5. 1/2 cup finely-chopped red onion
6. 1/2 cup olive oil

Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups. Put the squid into a saucepan or small kettle and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 1 minute or just until the squid gets firm. Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold. Serves 4.