6 medium-sized squid
1/4 cup olive oil
1 garlic clove, minced
cayenne pepper
1/2 cup orange flower water
2 tablespoons vinegar
salt

Clean and wash squid well and cut into pieces. Heat oil in a saucepan and brown garlic and squid stirring constantly. Cool slightly, add cayenne, orange flower water and vinegar; simmer until tender, keeping closely covered to retain flavor. Add salt only after the squid is done. If desired, a little boiling water can be added and the sauce thickened with flour.

The orange flower water is a Moorish touch, borrowed from the Arabs of North Africa, who substituted it for rose water so prominent in the cooking of Asia Minor.