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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      84 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 132 milligrams cholesterol; 356 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


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

10 minutes

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