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

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