Marinated Calamari Salad with Ligurian Olives Celery Leaves and Chiles
Ingredients
- 2 pounds cleaned small squid
- 2 tablespoons pure olive oil
- 2 cloves garlic, minced
- 2 serrano chiles, seeded and minced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons roughly chopped celery leaves
- 2 tablespoons roughly chopped fresh flat-parsley leaves
- 12 oil-cured Ligurian olives, pitted and halved
Instructions
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