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 notes

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