Name: Pan-Seared Squid with Lemony Aioli and Greens
Yield: 4 Servings
Ingredients: 1 large egg yolk; 1 garlic clove, finely grated; 1 tablespoon fresh lemon juice; ½ cup olive oil; ¼ cup plus 2 Tbsp. grapeseed or vegetable oil; Kosher salt and freshly ground black pepper; 1 pound cleaned squid, bodies halved lengthwise, tentacles left whole; 1 tablespoon Sherry vinegar or red wine vinegar; ¼ teaspoon crushed red pepper flakes; 8 cups purslane or watercress with tender stems; 1 teaspoon finely grated lemon zest

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Peden + Munk

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

Recipe notes