Pan-Seared Squid with Lemony Aioli and Greens

Ingredients for Pan-Seared Squid with Lemony Aioli and Greens

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 120ml olive oil

• 60ml plus 2 tablespoons grapeseed or vegetable oil

• Kosher salt, freshly ground pepper

• 450g cleaned squid, bodies halved lengthwise, tentacles left whole

• 1 tablespoon Sherry vinegar or red wine vinegar

• 1/4 teaspoons crushed red pepper flakes

• 8 cups purslane or watercress with tender stems

• 1 teaspoon finely grated lemon zest

How to make Pan-Seared Squid with Lemony Aioli and Greens

Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 60ml grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.

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.

Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.

Serve salad with aioli.

DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.