LEMON SQUID

6 servings

2 tbsp canola oil
1 medium white onion, sliced into rings
1/2 C diced bell pepper
1/3 C water
2 tbsp lemon juice
1 tbsp minced garlic
1 tsp grated lemon peel
1/2 tsp salt
1 kilo squid, ink sacs removed, cut into rings
1 tbsp cornstarch dissolved in 2 tbsp water

In a pan, heat oil and saute onions until transparent. Add bell pepper and cook until tender. Stir in water, lemon juice, garlic, lemon peel and salt.
Add squid and cook-stir about 1 minute. In a bowl, combine cornstarch and water. Mix until smooth.
Stir dissolved cornstarch into squid. Bring to a boil then simmer about 1 minute or until liquid is thickened.