1 pack thawed PanaPesca Jumbo Squid Tentacles
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1 tbsp oil
3/4 cup diced onion
2 tbsp garlic minced
1 cup diced tomatoes
1 1/2 tsp fish sauce
1 tbsp vinegar
1/4 cup water
1/4 tsp ground black pepper
1 bay leaf
Salt and pepper
Heat oil in a sauce pan.
Add the onions, season with salt and pepper and sauté for 1 minute.
Add the garlic and sauté for another 30 seconds.
Add the vinegar, bay leaf, diced tomatoes fish sauce and water.
Bring to a simmer for 5-10 minutes.
Add the tentacles and bring to a simmer and immediately remove from the heat.
Serve in a bowl with bread or rice.
Tip: If the tentacles cook too long they will get tough.