• 2servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C
MineralsZinc, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large egg yolk

  2. 1 large smoked clove garlic

  3. 1/2 tsp Dijon mustard

  4. splashes muscatel vinegar

  5. squeeze lemon juice

  6. 200 ml extra virgin olive oil

  7. 180 g baby squid

  8. 2 tbsp olive oil

  9. 120 g firm sharp tomatoes , such as marmande, sliced

  10. 1 banana shallot , finely sliced

  11. 100 ml white wine vinegar

  12. 100 ml extra virgin olive oil

  13. 2 tbsp lovage , leaves

Instructions Jump to Ingredients ↑

  1. For the aioli: whisk together the egg yolk, garlic, mustard, vinegar, lemon juice and salt and pepper, to taste. Gradually add the oil, whisking with each addition, until the mixture comes together to the consistency of mayonnaise. Taste and add more salt and pepper if necessary and set aside.

  2. For the squid: remove the quill from inside the squid’s body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.

  3. Heat a frying pan over a high heat. Season the squid well with salt and pepper, to taste, and rub with the olive oil. Add the squid to the pan and fry until for 3-4 minutes, or until cooked through. Remove from the pan and set aside.

  4. Combine the tomatoes, shallot, vinegar, olive oil and lovage leaves in a salad bowl. Add salt and freshly ground black pepper, to taste. Top the salad with the hot squid and spoon over the smoked garlic aioli.


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