Grilled Squid with Turnip and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled squid is such an underrated protein, lean and packed with selenium for thyroid health, and when you char it over high heat it becomes incredibly tender and flavorful. The creamy garlic aioli gives everything a luxurious touch, while the roasted turnips add unexpected sweetness and earthiness. Best of all, most of these ingredients are probably already in your kitchen, making this an easy, affordable meal that never fails to impress. Trust me, once you try this combination, you'll be making it all summer long.
Ella x
Ingredients
- ¾ kgsquid(cleaned and sliced into rings, tentacles separated)
- ½ kgturnips(cut into 1-inch wedges)
- 6 tbspextra virgin olive oil
- 5garlic cloves(minced, divided)
- 1egg yolk(room temperature)
- 3 tbspfresh lemon juice
- 1 tspsea salt
- ½ tspfreshly cracked black pepper
- 2 tbspfresh flat-leaf parsley(chopped)
- ¼ tspred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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.
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