Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
Step 4
Serve salad with aioli.
Step 5
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
Recipe notes
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