Grilled Squid with Turnip and Garlic Aioli

Instructions

1. 1

   Preheat oven to 425°F. Toss turnip wedges with 2 tablespoons olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Roast turnips while preparing the aioli and squid to save time.

2. 2

   Make the garlic aioli by whisking the egg yolk with 1 minced garlic clove in a small bowl. While whisking constantly, add 3 tablespoons olive oil drop by drop until emulsified, then add the remaining oil in a thin stream.

   Tip: Keep ingredients at room temperature to prevent the aioli from breaking.

3. 3

   Once the aioli is thick and pale, whisk in 2 tablespoons fresh lemon juice and a pinch of salt to taste. Set aside.

   Tip: If the aioli breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture.

4. 4

   Pat squid dry with paper towels. Toss with 1 tablespoon olive oil, remaining minced garlic, red pepper flakes, salt, and pepper. Let sit for 5 minutes.

   Tip: Drying the squid helps it get a nice sear on the grill and prevents sticking.

5. 5

   Heat a grill pan or outdoor grill to high heat until smoking. Working in batches, grill squid rings and tentacles for 1-2 minutes per side until opaque and lightly charred. Do not overcrowd the pan.

   Tip: Overcooked squid becomes rubbery; stop cooking as soon as it turns opaque.

6. 6

   Arrange roasted turnips on a serving platter and top with grilled squid. Drizzle garlic aioli over the top, sprinkle with fresh parsley, and serve immediately with lemon wedges.

   Tip: Serve while the squid is still warm for the best texture and flavor.