PanaPesca® Calamari Salad 3 lbs. PanaPesca® brand fully cleaned Rings and Tentacles 1 medium yellow onion, finely diced 1 carrot, peeled and grated 1 sweet green bell pepper, seeded, de-ribbed, and confetti diced 1 hot red pepper, chopped 2 stalks celery, diced Juice of 1 lemon 2 tbsp crushed garlic 1/2 tsp dried marjoram 1/2 tsp dried oregano 1 tsp Old Bay® Seafood seasoning 6 tbs. flat leaf parsley, chopped 2 tbs. white wine vinegar 3/4 cup Extra Virgin olive oil Salt and freshly ground pepper, to taste 1. Bring 4 quarts salted water to a boil. Cut calamari tentacles in half, lengthwise. 2. In a large bowl, add oil and whisk in vinegar, gradually, to emulsify; season to taste. Add peppers, garlic, lemon juice and parsley and combine. 3. Boil calamari for 45 seconds. Drain and add to ingredients in bowl. Add onion, peppers, celery and carrot. Cover, marinate overnight, turning occasionally. Service suggestions: plated on bed of Bibb lettuce or in Martini glasses. Garnish with springs of fresh cilantro. Yield: 10-12 servings