1 (2.5-pound) package frozen, cleaned calamari (tubes and tentacles), thawed
2 tablespoons fresh lemon juice
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained
1 tablespoon fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 green olives with pimientos, sliced
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
How to Make It
Cut calamari tubes into 1/4-inch-thick rings. Cut tentacles in half, if large. Fill a 2-quart saucepan with water; bring to a boil over medium-high heat. Add calamari and lemon juice to boiling water; cook 2 minutes. Drain and rinse with cold water.
Combine vinegar and next 8 ingredients in a large bowl; add calamari, and toss to coat. Cover and chill at least 4 hours.