Grilled Squid with Charred Brussels Sprouts and Lemon-Garlic Aioli

Instructions

1. 1

   Begin by preparing the lemon-garlic aioli: whisk together mayonnaise, 3 minced garlic cloves, lemon juice, red pepper flakes, salt, and pepper in a bowl until smooth and well combined. Set aside.

   Tip: Make the aioli ahead of time and refrigerate to allow flavors to meld together.

2. 2

   Pat the cleaned squid dry with paper towels, then lightly score the surface in a crosshatch pattern to help tenderize and allow the marinade to penetrate.

   Tip: Scoring prevents the squid from curling excessively during grilling and creates an attractive presentation.

3. 3

   In a bowl, combine 3 tablespoons of olive oil, 2 minced garlic cloves, salt, and black pepper. Coat the squid pieces generously with this mixture and let rest for 10 minutes.

   Tip: Don't over-marinate squid as the acid in the aioli is enough seasoning; brief marinating keeps it tender.

4. 4

   Heat a grill or grill pan to high heat until very hot. Toss the brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a separate bowl.

   Tip: Use a grill pan if you don't have access to an outdoor grill for better control over heat.

5. 5

   Place brussels sprouts cut-side down on the hot grill and cook for 4-5 minutes until deeply caramelized, then flip and grill for another 3-4 minutes on the other side. Transfer to a plate.

   Tip: Don't move the brussels sprouts while cooking to develop a proper golden crust.

6. 6

   Grill the squid for approximately 2-3 minutes per side over high heat. The squid should turn opaque and slightly charred; avoid overcooking as it becomes rubbery.

   Tip: Keep a close eye on the squid as it cooks very quickly; use a timer to ensure even cooking.

7. 7

   Arrange the grilled brussels sprouts and squid on a serving platter. Drizzle with the lemon-garlic aioli and garnish with fresh parsley, torn mint, and lemon zest.

   Tip: Serve immediately while the squid and vegetables are still warm for the best flavor and texture.