Grilled Squid With Cherry Tomato Salad & Aioli
Serves 4
This recipe from Camino’s Russell Moore pairs tender grilled squid with fresh cherry tomatoes dressed in a light vinaigrette. Flare-ups on the grill can impart a sooty taste to squid, so be sure to let the coals burn down until they are covered with ash and no longer flaming.
Squid
2 pounds fresh squid,
cleaned 2 tablespoons extra virgin
olive oil 2 teaspoons freshly
grated lemon zest ¼ teaspoon hot red pepper flakes or other hot ground red pepper Kosher or sea salt to taste
Aioli
1 garlic clove 1 large egg yolk, at room temperature ½ cup extra virgin olive oil
Chard
1 pound chard leaves, ribs removed 2 tablespoons extra virgin olive oil
Cherry tomato salad
½ pound cherry tomatoes, red or golden, halved 3 tablespoons finely minced red onion 4 to 6 basil leaves, torn 2 teaspoons extra virgin olive oil 1½ teaspoons red wine vinegar, or to taste To prepare the squid:
Toss the squid bodies and tentacles with olive oil, lemon zest and hot pepper. Refrigerate for 1 to 2 hours. Skewer the squid bodies through the tail so that they will lie flat when the skewer is placed on the grill; when you lift the skewer, they should hang like sheets from a clothesline. You may need 2 skewers for the bodies. Thread the tentacles on a separate skewer. Keep refrigerated until ready to grill.
Prepare a charcoal fire and let it burn down until the coals are completely covered with ash.
To make the aioli: Pound the garlic clove and a large pinch of salt to a paste in a mortar, or mince to a paste with a chef's knife. Put the egg yolk and garlic in a small bowl, add 1 teaspoon of warm water and whisk to blend. Add the olive oil gradually, drop by drop at first, whisking constantly until the mixture visibly thickens and emulsifies. Once you have achieved an emulsion, you can add the oil in a thin, steady stream, whisking constantly. Taste and add more salt if needed. To make the chard: Bring a large pot of salted water to a boil over high heat. Add the chard leaves and stir them down into the water with tongs or a wooden spoon. Cook until the chard is just tender, 2 to 3 minutes. Drain and cool quickly under cold running water. Squeeze dry, then chop coarsely. Heat the olive oil in a small skillet over moderately low heat. Add the chopped greens and toss to coat them evenly with the oil. Season to taste with salt. Set aside. To make the cherry tomato salad: Put the cherry tomatoes, onion and basil in a bowl. In a small bowl, whisk together the olive oil, wine vinegar and salt to taste. Pour the vinaigrette over the salad and toss, then taste and adjust the seasoning.
To finish and serve: Just before grilling, season the squid with salt. Grill, turning once, until the bodies are white and the interior is cooked through, about 3 minutes per side. Watch for flare-ups and move the squid as necessary to avoid imparting a sooty taste. While the squid cooks, reheat the chard.
Divide the chard among 4 dinner plates. Remove the squid bodies and tentacles from the skewers and arrange over the chard. Spoon the tomato salad over the squid and place dollops of aioli alongside. Serve immediately.