If the calamari is whole, start by separating the body from the tentacles and rinse well. Then, clean the calamari by removing the "beak" from the center of the tentacles and the piece of cartilage from inside the body (this may look like a 1/4" x 3" piece of clear plastic, but it's not). Rinse well. Slice the body crosswise into rings about 1/4" wide.

Bring a large pot of salted water to a boil. Place a colander in the sink and get a large bowl of ice water ready.

Set a timer for 1 minute and then drop the cleaned and sliced calamari into the boiling water and stir with a large spoon. Blanch for 1 minute and then drain into the colander in the sink. Quickly drop the drained calamari into the ice water to shock it (stop it from cooking). Let it rest in the ice water for about 5 minutes and then drain.

DO NOT overcook the calamari or you will have tough rubber bands instead of tender squid!

Place the drained calamari in a large bowl.

Slice the peppers and the celery. Mince the shallots and chop the parsley.

Combine the calamari with the vegetables.

Mix together the lemon juice, olive oil, minced garlic, salt and pepper.

Pour the marinade over the calamari and the vegetables and gently combine.

Allow to marinate 3-4 hours or overnight. Remove from the refrigerator about 20 minutes before eating so that the oil in the marinade will not be too thick from being cold.

Taste and correct seasoning before serving.