Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.
Ingredients
8 Servings
Squid
2
1
¼
1
1
1
1
Aioli and Assembly
2
2
⅓
⅓
2
8
Preparation
-
Squid
Step 1
Whisk garlic, oil, parsley, lime juice, salt, and ground chiles de árbol in a small bowl to combine and transfer to a resealable plastic bag and add squid. Chill at least 4 hours and up to 12 hours.
-
Aioli and Assembly
Step 2
Whisk egg yolks and garlic in a medium bowl to combine. Combine vegetable oil and ⅓ cup olive oil in a large measuring cup and, whisking constantly, gradually drizzle into yolk mixture; whisk until thickened and emulsified. Stir in lime juice; season with salt.
Step 3
Remove squid from marinade and pat dry with paper towels. Let sit until room temperature, about 30 minutes.
Step 4
Prepare a grill for high heat. Grill squid until just charred, about 1 minute per side. Transfer to a cutting board and let cool slightly, then slice bodies into rings and halve tentacles.
Step 5
Drizzle bread with olive oil and grill until lightly charred, about 30 seconds per side. Spread aioli over grilled bread and top with squid and parsley; serve with lime wedges for squeezing over.
