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. Air Date 4/28/98 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new ?Raos Cookbook.? Posted to MC-Recipe Digest by Barb at PK
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|Serving Size: 1 Serving (2660g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 47 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 85.1mg||26 %|
|Sodium 298.8mg||10 %|
|Potassium 3160mg||83 %|
|Total Carbohydrate 200.7g||59 %|
|Dietary Fiber 53.4g||214 %|
|Sugars, other 147.3g|
|Protein 30.7g||44 %|
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Calories per serving: 617
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