2 lb (907g) squid
3 tbsp (45ml) oil
4 cloves garlic, crushed
4 bay leaves
½ tsp salt, or to taste
½ tsp pepper, or to taste
1 tbsp (12g) sugar
¾ cup (177ml) white or coconut vinegar
¾ cup (177ml) fish or chicken stock
1 tsp black peppercorns
¼ cup (59ml) soy sauce
1 tsp minced red chiles
1 tsp minced parsley
Detach the head of the squid from the body. Remove the beak and ink sacks and clean the squid under running water. Yes, it may seem gross, but would Julia Child or Anthony Bourdain hesitate? Didn’t think so. (But if you aren’t into being Anthony Bourdain, ask your local fishmonger to do this for you).
In a sauté pan over medium heat, add the oil and sauté the garlic until golden brown, 1 to 2 minutes. Add the squid, bay leaves, salt, pepper and peppercorns and sauté for 2 minutes.
Pour in the vinegar, stock, sugar and soy sauce. Bring to a boil over high heat and then reduce to a simmer and cover. Simmer for 45 minutes, or until the squid is fork-tender.
Just before serving, add the minced red chiles and parsley. Serve over garlic rice with a fried egg.