Ingredients
2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed1/2 cup olive oil3 anchovy fillets, minced, optional 2 teaspoons minced fresh Italian parsley1 garlic clove, minced1/2 cup dry white wine or dry vermouth1 can (8 ounces) mushroom stems and pieces, drained, optional 1/4 teaspoon salt1/4 teaspoon pepper1/2 cup chopped celery1/2 cup pitted Italian olives, sliced3 tablespoons lemon juice
Preparation
Chop calamari tentacles; cut body into 1/2-in. rings.
In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly.
In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
