Ingredients

• 2 pounds cleaned small squid
• 2 tablespoons pure olive oil
• 2 cloves garlic, minced
• 2 serrano chiles, seeded and minced
• 1/3 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 2 tablespoons roughly chopped celery leaves
• 2 tablespoons roughly chopped fresh flat-parsley leaves
• 12 oil-cured Ligurian olives, pitted and halved

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Instructions

1. Thinly slice the squid bodies and halve the tentacles.
2. Combine the pure olive oil and garlic in a large skillet and cook, stirring, over medium-high heat until golden brown. Add the chile and squid and cook, stirring constantly, for 1 minute.
3. Transfer the squid to a bowl and mix with the extra-virgin olive oil and vinegar. Season with salt and pepper. Marinate the squid in the refrigerator for at least 1 hour or up to 3 hours.
4. Remove squid from the refrigerator 30 minutes before serving. Add celery leaves, parsley, and olives and mix to combine. Season with salt and pepper. Divide among plates and serve.