Pan-Seared Squid with Lemony Aioli and Greens
A sophisticated seafood dish featuring tender pan-seared squid served with a homemade lemony aioli and fresh greens. The squid is quickly charred to perfection and tossed with purslane or watercress in a light vinaigrette, while the creamy aioli adds a rich, garlicky complement.
Ingredients
- •1 piece large egg yolk
- •1 clove garlic clove, finely grated
- •1 tablespoon fresh lemon juice
- •½ cup olive oil
- •¼ cup grapeseed or vegetable oil
- •to taste Kosher salt, freshly ground pepper
- •1 pound cleaned squid
- •1 tablespoon Sherry vinegar or red wine vinegar
- •¼ teaspoon crushed red pepper flakes
- •8 cups purslane or watercress
- •1 teaspoon finely grated lemon zest
Cooking Instructions
- 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.
10 min
- 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.
7 min
- 3.
Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
3 min
- 4.
Serve salad with aioli.
2 min
- 5.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
