- 1 lb small squid
- 1 tablespoon vegetable oil
- sea salt
- freshly ground black pepper
- baby spinach, cleaned and dried
For the chili sauce:
- 1 1/2 medium-sized dry red chili peppers, deseeded and chopped
- 1 lb ripe tomatoes
- 2 cloves garlic, coarsely chopped
- 1 teaspoon fresh ginger root, peeled and chopped
- 1 tablespoon Thai fish sauce
- 1 cup sugar
- 1/3 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- Coarsely chop the tomatoes.
- Place half of them in a blender along with chili peppers, garlic, ginger and fish sauce until it is finely pureed. Pour mixture into a large saucepan.
- Place the remaining tomatoes in the blender and pulse them until just chopped. Add to the puree in the saucepan along with sugar and vinegars.
- Slowly bring mixture to a boil, stirring constantly.
- When the mixture reaches a boil, turn heat down to simmer. Skim off any foam and allow to simmer, uncovered, for 30-40 minutes, stirring every 5 minutes.
- Pour into a hot, sterilized glass jar, allow to cool and then cover and store in refrigerator.
- Preheat large frying pan over a high heat.
- Prepare the squid by slicing it on one side and opening it to have 2 flaps. Keep the tentacles in place. Pat the squid dry with paper towel. Using a sharp paring knife, on the inside of the squid lightly score diagonally and then again in the opposite direction (creating diamond shapes).
- When the pan is searing hot, lightly brush the squid with vegetable oil, then season with salt and pepper.
- Place squid in pan and cook for 1-2 minutes. Flip the pieces of squid halfway through, until lightly charred.
- Serve hot or cold on a bed of spinach leaves with chili sauce.