Name: Pan-Seared Squid with Lemony Aioli and Greens
Yield: Makes 4 servings
Ingredients: 1 large egg yolk; 1 garlic clove, finely grated; 1 tablespoon fresh lemon juice; 1/2 cup olive oil; 1/4 cup plus 2 tablespoons grapeseed or vegetable oil; Kosher salt, freshly ground pepper; 1 pound cleaned squid, bodies halved lengthwise, tentacles left whole; 1 tablespoon Sherry vinegar or red wine vinegar; 1/4 teaspoon crushed red pepper flakes; 8 cups purslane or watercress with tender stems; 1 teaspoon finely grated lemon zest

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Pan-Seared Squid with Lemony Aioli and GreensPeden and Munk Taylor and Jen

Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.

Recipe information

Yield
Makes 4 servings

Ingredients

1 large egg yolk

1 garlic clove, finely grated

1 tablespoon fresh lemon juice

1/2 cup olive oil

1/4 cup plus 2 tablespoons grapeseed or vegetable oil

Kosher salt, freshly ground pepper

1 pound cleaned squid, bodies halved lengthwise, tentacles left whole

1 tablespoon Sherry vinegar or red wine vinegar

1/4 teaspoon crushed red pepper flakes

8 cups purslane or watercress with tender stems

1 teaspoon finely grated lemon zest

Preparation

Step 1
Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
Step 2
Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
Step 3
Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
Step 4
Serve salad with aioli.
Step 5
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

TagsSquid Shellfish Seafood Starter Main Dinner Nut Free Dairy Free Gluten Free Keto Easy Quick 30 Minutes or Less Sear Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes

31 Recipes for Spring Greens

Cooking Squid (or How I Learned to Love Seafood That Looks Like an Alien)