Squid with celery and olives

10 servings

Ingredients

Quantity Ingredient
1½ kilograms Boiled squid, cut in rings
400 grams Celery, chopped
400 grams Green and black olives, sliced
150 millilitres Olive oil
50 millilitres Lemon juice
50 grams Chopped parsley
Salt and pepper

Directions

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Mix all together and let marinate. Source: Given to share with the express permission of Chef de Cuisine

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