Grilled Squid with Crispy Garlic Potatoes and Lemon Aioli

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat squid dry with paper towels and brush lightly with 1 tablespoon olive oil. Season with salt, pepper, and half the minced garlic.

   Tip: Dry squid ensures better browning and prevents sticking to the grill.

2. 2

   Toss potato cubes with 3 tablespoons olive oil, remaining garlic, thyme, half the sea salt, and black pepper. Spread on a grill basket or foil packet with holes.

   Tip: Using a grill basket prevents potatoes from falling through the grates.

3. 3

   Place potato basket on the grill and cook for 15-18 minutes, shaking occasionally, until potatoes are tender and golden on the edges.

4. 4

   While potatoes cook, whisk together mayonnaise, 2 tablespoons lemon juice, 1 minced garlic clove, red pepper flakes, and a pinch of salt in a small bowl to make the aioli.

   Tip: Make the aioli while waiting to save time during plating.

5. 5

   Once potatoes are nearly done, place squid tubes and tentacles directly on the hot grill grates. Grill for 1.5-2 minutes per side until squid turns opaque and develops light char marks.

   Tip: Squid cooks very quickly; avoid overcooking or it becomes tough and rubbery.

6. 6

   Remove squid and potatoes from heat. Drizzle squid with remaining 2 tablespoons olive oil and squeeze fresh lemon juice over both.

7. 7

   Arrange potatoes on serving plates, top with grilled squid pieces, and add a dollop of lemon aioli to the side. Sprinkle with fresh parsley and paprika.

8. 8

   Serve immediately with lemon wedges while the squid and potatoes are still warm.

   Tip: This dish is best enjoyed hot, so time your plating to serve immediately after cooking.