This recipe serves 8

2-1/2 lbs. SeaSeald or James Island Calamari
Tubes & Tentacles
1 medium white onion, diced
1 medium carrot, shredded
1 sweet green bell pepper
1 hot red pepper
4 stalks celery, chopped
Juice of 1 lemon
2 tbs. chopped garlic
1 tbs. Italian seasoning
1 tsp. Old Bay® seafood seasoning
6 tbs. fresh parsley, chopped or 2 tbs. dry parsley flakes
2 tbs. white or white wine vinegar
3/4 cup olive oil, light or fruity
salt & pepper to taste

Cut calamari tubes into 3/8" wide rings and tentacles in half, lengthwise. Bring 4 quarts lightly salted water to rolling boil in large pot. Meanwhile, derib, deseed and chop red & green pepper. To large bowl or zip lock-style plastic bag, add peppers, garlic, lemon juice, seasonings, parsley, vinegar, oil. Set aside. To full boiling water, add calamari. Stir, cook for 4 minutes only. Drain. Add hot calamari to bowl or bag. Add onion, peppers, celery and carrot. For at least 12 hours, marinate covered in refrigerator, turning mixture at least 4 times. To serve, mound on lettuce leaves on platter, individual plates or seafood cocktail glasses. Garnish with fresh parsley if desired.