Peppered Squid

1. 1

   Cut the squid bodies into thin rounds and the triangular fins and tentacles into small pieces.

2. 2

   Dry on paper towels.

3. 3

   Heat the oil in a skillet over medium-high heat.

4. 4

   Add half the squid and saute just until it turns completely white.

5. 5

   Using a slotted spoon, transfer to a bowl.

6. 6

   Repeat with the remaining squid.

7. 7

   Pour the cooking oil over the squid in the bowl.

8. 8

   Add the vinegar to the pan and swirl around to deglaze, then pour it over the squid.

9. 9

   Add the garlic, salt and cayenne and toss to mix.

10. 10

    Let stand at room temperature until cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.