PLACE THE SQUID,ONION, GARLIC, WINE AND WATER IN MEDIUM SAUTE PAN. BRING TO A BOIL, TURN HEAT DOWN TO LOW, COVER AND SIMMER FOR 1 HOUR TILL SQUID IS SOFT AND TENDER
WHILE SQUID IS COOKING PREPARE THE DRESSING:
IN A SMALL BOWL STIR TOGETHER THE SHALLOTS, 2 CLOVES OF GARLIC, OLIVE OIL, LEMON ZEST, LEMON JUICE AND SALT AND PEPPER TO TASTE.
DRAIN THE COOKED SQUID AND LET COOL SLIGHTLY. TOSS THE DRESSING INTO THE SQUID AND REFRIGERATE OVERNIGHT.
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