Ingredients

• 1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
• 1 pound shrimp, shelled and deveined
• 3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
• 1 1/2 cups minced celery
• 4 large cloves garlic, minced fine, or to taste
• 1 cup pitted and halved black olives
• 1 cup green olives with pimento, halved
• Salt and pepper
• 1/3 to 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/3 cup minced fresh parsley leaves

Instructions

1. In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
2. In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
3. In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.