Rinse squid and slice tubes into 1/2 inch rings.

Leave the tentacles whole and set aside.

Prepare a bowl of water with ice.

In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.

Bring a medium pot filled with water and a pinch of salt to a boil.

Add calamari all at once and cook until tender yet cooked, (I test it by tasting a ring) about 45 - 60 seconds.

Quickly drain when cooked and add to the ice bath until cool, 4 - 5 minutes.

Combine squid with the salad and toss well.

Taste for salt and add additional seasoning and lemon juice if needed.

Cover and refrigerate at least an hour.