Charred Padrón Chiles And Squid Salad

• 1/2 serrano chile, thinly sliced into rings
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• Kosher salt, freshly ground pepper
• 2 cups Padron chiles or shishito peppers
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1/2 pound squid, bodies sliced into rings, tentacles halved
• 1 teaspoon Aleppo-style pepper
• 1 cup cilantro leaves with tender stems
• 1 cup basil leaves, torn if large

1. Whisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper. Very thinly slice 2 Padron chiles into rings and add to vinaigrette. Let sit 10 minutes.
2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Pat squid dry with a paper towel; sprinkle with Aleppo-style pepper and season with salt and pepper. Cook, undisturbed, until bottom side is golden brown, about 1 minute. Toss squid and continue to cook, tossing often, until cooked through, about 1 minute longer. Transfer to a medium bowl and wipe out skillet.
3. Heat remaining 1 tsp. vegetable oil in skillet and cook remaining Padron chiles, tossing occasionally, until blistered and browned in spots and crisp-tender, about 5 minutes.
4. Transfer chiles to bowl with squid; add vinaigrette with sliced chiles, cilantro, and basil and toss to combine. Season with salt and pepper.

serrano chile, olive oil, lime juice, fish sauce, sugar, kosher salt, padrufn chiles, vegetable oil, bodies, pepper, cilantro, basil

Taken from www.epicurious.com/recipes/food/views/charred-padron-chiles-and-squid-salad (may not work)