Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.
SOURCE: Bon Appetit, Chris Fischer
YIELD: 4 Servings
TIME: 10 minutes
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
Step 1. Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and ¼ 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.
Step 2. Heat 1 Tbsp. 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 Tbsp. grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits from bottom of skillet, about 1 minute.
Step 3. 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.