Review of last recipe (photo above) - First of all, I'm not that big of a fan of chicken, and my least favorite preparation would be something like this.  It was, however,  flavorful, but I peeled off the skin, since I like it super crispy, and the leftovers I may turn into a soup/stew.

TODAY'S RECIPE - CALAMARI VINAIGRETTE
Serves 6

1 1/2 lb squid
6 tbsp olive oil
2 tbsp wine vinegar
1 tbsp lemon juice
1 clove garlic, crushed
salt and pepper
chopped parsley
lemon slices for garnish

Clean squid, reserving the tentacles (actually I like them so will include them).  Cut body into rings.  Immerse squid in boiling water for 30 seconds.  Drain, cool and set aside.

Combine oil, vinegar, lemon juice, garlic, salt and pepper.  Let sit for several hours, then add squid and marinate one hour longer. 

Spoon onto serving platter, sprinkle with parsley and garnish with lemon slices.