Spicy Thai Squid with Chiles and Cilantro

Ingredients

• 1 pound Vital Choice calamari (squid)
• 1 1/2 tablespoons Vital Choice extra virgin olive oil
• 1/2 Tablespoon peanut oil for flavor (or 1/2 tablespoon of olive or macadamia nut 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 jalapeño pepper, seeded if desired, and minced
• 2 tablespoons roughly chopped cilantro
• Cucumber rounds or shot glasses, for serving
• Chopped roasted peanuts, for serving (optional)

Instructions

1. Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
2. Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. 
3. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
4. In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary.
5. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.