In a small bowl, mix together the olive oil, red wine vinegar and garlic.
In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
In a large bowl, mix the celery, coriander, green pepper, red pepper, yellow pepper, cucumber, spring onions, parsley, jicama and chilli. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
Is also known as arrowroot, it can be purchased in Chinese/Oriental speciality shops. If unavailable, use water chestnuts, apples or daikon (mooli).