Instructions: * Clean squid. Remove purplish outer skin and cut sacs into rings.

* To prepare in a mortar: Pound onion, garlic, chiles, and salt together toa coarse paste. To prepare in a blender or food processor: Grind together with oil.

* In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan.)

* Cook slowly until quite fragrant and oil is well stained with red.

Add paprika if necessary to enhance color.

* Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes).

* Serve hot or at room temperature.

Conclusion: In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika.

Serves 4 people

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