Bella's Calamari Salad
2 1/2 lbs. cleaned calamari*
2 cups celery, diced
1 red bell pepper, diced
1 cup black olives, sliced
1/2 cup green Manzanilla olives with pimentos, whole
1 bottle Italian salad dressing (Kraft Zesty Italian is best)
Steam calamari whole and let cool. In a large bowl, combine celery, red bell pepper, and olives. Cut the white part of the calamari into small rings. Cut the tentacles in half or leave whole if small enough. Add cut calamari to bowl and add just enough dressing to coat. Transfer to two quart size Chinese takeout soup containers and chill for at least six hours or overnight. The longer this sits in the fridge, the better it tastes. Makes just under two quarts.
*Make sure to get the smallest calamari possible. The large ones tend to be very tough and rubbery.