• about 2 gallons boiling water, lightly salted
• 5 lbs squid tubes and tentacles, cleaned
• large container (at least 2 gallons) of ice cold water
• 1 quart garlic-parsley vinaigrette (see recipe)
• dice: red onion, red and/or yellow bell pepper, tomato sprinkled with a little salt

Cut squid tubes into rings, about 1/2" thick.

Drop a basket (or strainer) with the tubes and tentacles into fast boiling salted water and cook for 30 seconds - NO LONGER, unless you like rubbery texture!

Lift basket out of hot water and plunge into cold water to stop cooking immediately.

Drain thoroughly.

Mix with vinaigrette and add dice. Refrigerate.