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Rinse and drain calamari rings.
In a saute pan, with an inch of water, poach rings until just firm.
Mix remaining ingredients into a non metal bowl. Toss in poached and drained calamari rings. Toss until well blended. Chill for up to 8 hours or over night.
Serve with fresh crusty Italian bread and an ice cold Pinot Grigio.
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sondrad 4 years ago[I posted this recipe.]