Squid in Vinegar Sauce

• 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

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.

coconut vinegar, garlic, soy sauce, water, black pepper, vegetable oil, onion, tomatoes, white rice

Taken from www.epicurious.com/recipes/food/views/squid-in-vinegar-sauce-109212 (may not work)