2 lb. whole squid, fresh or frozen
1/2 c. lemon juice
1/4 c. olive oil
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper

Cut mantle into 1-inch strips. Cut tentacles into 1-inch pieces. Cook squid in heavy saucepan for approximately 5 to 10 minutes or until squid are tender, stirring occasionally. Drain and rinse in cold water. Drain.

Combine lemon juice, oil, garlic, salt, oregano, pepper and squid. Cover and let stand for several hours in refrigerator. Makes approximately 1 1/2 cups. Serve with Italian or French bread as an appetizer.