- 2 pounds cleaned squid
- Heaping 1/3 cup niçoise olives, finely chopped
- 1/3 cup finely chopped celery
- 1/3 cup chopped celery leaves
- 1/3 cup thinly sliced scallion
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice, or to taste
- 1/4 cup extra-virgin olive oil
- Rinse squid under cold running water, then pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/8-inch-wide rings. Cook in a 4-quart pot of boiling salted water (1 tablespoon salt for 3 quarts water), uncovered, until just opaque, 30 to 40 seconds. Drain and immediately transfer to an ice bath to stop cooking. When squid is cool, drain and pat dry.
- Meanwhile, combine remaining ingredients and 1/4 teaspoon salt in a large bowl. Add squid and toss until combined well. Serve chilled or at room temperature.