Grammy’s Calamari

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

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