Squid in Vinegar Sauce Recipe

Name: Squid in Vinegar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium squid, cleaned; 1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar; 1/4 cup thinly sliced garlic (8 cloves); 1/4 cup soy sauce; 1/2 cup water; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 medium onion, halved lengthwise, then thinly sliced lengthwise; 1 (14- to 15-oz) can diced tomatoes; Accompaniment: steamed white rice

Servings: persons

1
Rinse squid under cold running water and pat dry with paper towels.
2
Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
3
Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes.
4
Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.
5
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then saute onion, stirring, until lightly browned, about 3 minutes.
6
Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes.
7
Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes.
8
Stir in squid and simmer until cooked through, about 2 minutes.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb medium squid, cleaned, 1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar, 1/4 cup thinly sliced garlic (8 cloves), 1/4 cup soy sauce, and more.

Yes, Squid in Vinegar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squid in Vinegar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions