Peppered Squid

• 8 ounces cleaned squid
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 clove garlic, crushed
• 1 teaspoon salt, or to taste
• Generous pinch cayenne

1. Cut the squid bodies into thin rounds and the triangular fins and tentacles into small pieces.
2. Dry on paper towels.
3. Heat the oil in a skillet over medium-high heat.
4. Add half the squid and saute just until it turns completely white.
5. Using a slotted spoon, transfer to a bowl.
6. Repeat with the remaining squid.
7. Pour the cooking oil over the squid in the bowl.
8. Add the vinegar to the pan and swirl around to deglaze, then pour it over the squid.
9. Add the garlic, salt and cayenne and toss to mix.
10. Let stand at room temperature until cooled.

squid, olive oil, white wine vinegar, clove garlic, salt, generous

Taken from cooking.nytimes.com/recipes/1669 (may not work)