New York Filipinos are sentimental about adobo — meat or fish with lots of garlic, soy sauce, and vinegar. We used cider vinegar to good effect, but authentic Filipino cuisine calls for coconut, palm, or sugarcane vinegar.

　　Active time: 25 min Start to finish: 40 min

　　

Ingredients

Makes 4 main-course servings

　　1 lb medium squid, cleaned

　　1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar

　　1/4 cup thinly sliced garlic (8 cloves)

　　1/4 cup soy sauce

　　1/2 cup water

　　1/2 teaspoon black pepper

　　2 tablespoons vegetable oil

　　1 medium onion, halved lengthwise, then thinly sliced lengthwise

　　1 (14- to 15-oz) can diced tomatoes

　　Accompaniment: steamed white rice

　　

Step 1

Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies into 1-inch-wide rings and leave tentacles whole.

　　

Step 2

Bring vinegar, garlic, soy sauce, water, and pepper to a boil in a 2-quart heavy saucepan, then add squid (liquid will not cover squid) and cook over moderately high heat, stirring constantly, until opaque, 1 to 2 minutes. Remove from heat and immediately drain squid in a colander set over a bowl, reserving liquid.

　　

Step 3

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté onion, stirring, until lightly browned, about 3 minutes. Add tomatoes (including juice) and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Add squid cooking liquid and boil, stirring occasionally, until reduced by half, about 8 minutes. Stir in squid and simmer until cooked through, about 2 minutes.