Sauteed Squid with Chiles, Mint and Lime

• 1 pound cleaned squid
• 4 tablespoons extra-virgin olive oil
• Kosher salt, as needed
• 1 jalapeno chile, thinly sliced and seeded if desired
• 2 garlic cloves, finely chopped
• Lime juice, as needed
• 1/4 cup chopped mint
• Crusty bread, for serving
• Sliced avocado, for serving

1. Rinse the squid under cool running water.
2. Drain and transfer to a paper towel to dry completely.
3. Cut the bodies into 1/2-inch rings and leave the tentacles whole.
4. Pat dry again with paper towels.
5. Place a large skillet over high heat.
6. Let the pan get very hot, for a good 5 minutes.
7. Move the squid from the paper towels to a bowl, so that they dont stick before you add them to the pan.
8. Add half the oil to the skillet.
9. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute.
10. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender.
11. Transfer to a plate.
12. Repeat with remaining squid, garlic, chiles and oil.
13. Make sure not to overcrowd the pan; if your skillet doesnt fit the squid comfortably, cook them in smaller batches.
14. Squeeze lime all over the squid and sprinkle with mint.
15. Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice.
16. Serve with the squid.

squid, extravirgin olive oil, kosher salt, jalapeno chile, garlic, lime juice, mint, crusty bread, avocado

Taken from cooking.nytimes.com/recipes/1014711 (may not work)