Pan-Seared Squid With Lemony Aioli And Greens

Name: Pan-Seared Squid With Lemony Aioli And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

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.
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.
3
Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
4
Serve salad with aioli.
5
DO AHEAD:

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large egg yolk, 1 garlic clove, finely grated, 1 tablespoon fresh lemon juice, 1/2 cup olive oil, and more.

Yes, Pan-Seared Squid With Lemony Aioli And Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!