Instructions: 1. Rinse squid in a colander under cold running water. Separate bodies and tentacles, as they must be cooked in different water to keep the tentacles from coloring the rings.

2. Place about 1 quart cold water in a medium pot. Add squid bodies, 1/4 cup fresh lemon juice, and 2 tablespoons salt.

3. Place about 1 quart cold water in a medium pot. Add squid tentacles, 3/4 cup fresh lemon juice, and 2 tablespoons salt.

4. Bring both pots to a rolling boil. Lower heat to a gentle boil and cook until squid are very tender, about 5 minutes.

Yields: 6 servings.

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