Calamari served as a salad with chopped vegetables in balsamic vinegar is a delicious Italian antipasto.
2 whole fresh calamari, rinsed and cleaned
1 stalk celery, chopped
1 jalapeño pepper, minced
1/2 red onion, minced
1 tomato, minced
1 teaspoon dried oregano
1/2 bunch parsley, minced
1 teaspoon red pepper
1 teaspoon salt
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 lemon or lime, juiced and strained
1 tablespoon Worcestershire sauce
Clean the squid. Place the squid in a large mixing bowl filled with water. Rinse two to three times, changing the water. Using a kitchen shear, snip the head off the squid. Slip the scissors into the posterior surface or the long body part and snip the entire length. This will open up into one palm-sized piece. Remove the transparent bones and inside workings. Rinse. Snip across the head, removing the eyes. Turn the arms inside out to remove the funnel, a hollow round piece. Rinse.
Place in a 8 x 8-inch glass baking dish.
Microwave 2 minutes. Cool.
Slice the calamari into mouth-sized pieces. Place in a large mixing bowl.
Add the celery, onion, pepper, oregano, parsley, pepper and salt. Mix.
Add the olive oil. Mix well. Add the lemon or lime juice, vinegar and Worcestershire sauce.
Mix until well combined. Chill for at least 2 hours before serving.