Spicy Thai Squid With Chiles and Cilantro

• 1 pound cleaned squid
• 2 tablespoons peanut oil
• Salt
• 1 tablespoon lime juice
• 1/2 teaspoon finely grated lime zest
• 2 teaspoons Asian fish sauce
• 1 small shallot, peeled and finely chopped
• 1 jalapeno, seeded if desired, and minced
• 2 tablespoons roughly chopped cilantro
• Cucumber rounds or shot glasses, for serving
• Chopped roasted peanuts, for serving (optional)

1. Rinse squid under cool running water.
2. Drain and transfer them to a paper towel to dry completely.
3. Cut bodies into 1/2-inch rings and halve tentacles.
4. Place a large skillet over high heat.
5. Let pan get very hot, heating it for a good 5 minutes.
6. Move half the squid from the paper towels to a bowl, so they dont stick when you slide them into the pan.
7. Add 1 tablespoon oil to skillet.
8. Season squid with salt, slide them into the pan, and cook without moving for 1 minute.
9. Flip squid and cook 30 seconds more.
10. Repeat with remaining squid and oil.
11. Dont overcrowd the pan; if your skillet doesnt fit the squid comfortably, cook them in smaller batches.
12. In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeno and cilantro.
13. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving).
14. Taste and adjust seasoning if necessary.
15. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

squid, peanut oil, salt, lime juice, lime zest, fish sauce, shallot, jalapeno, cilantro, cucumber, peanuts

Taken from cooking.nytimes.com/recipes/1015841 (may not work)