Squid in Vinegar Sauce


  • 1 pound medium squid
  • white rice
  • 1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar
  • ¼ cup garlic
  • ½ teaspoon black pepper
  • ½ cup water
  • 2 tablespoons vegetable oil
  • + 3 more ingredients
    • ¼ cup soy sauce
    • 1 medium onion
    • 1 14- to 15-oz can diced tomatoes

Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole. 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 h...

View full recipe at Epicurious


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