Squid with Rocket and Garlic Aioli

300g fresh rocket leaves
2 teaspoons olive oil
extra lemon zest, chopped parsley and chilli, to sprinkle
lemon wedges, to serve
1 bulb of garlic
2 teaspoons olive oil
sea salt, to taste
2 egg yolks
375ml olive oil, extra
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
freshly ground white pepper
Marinated Squid
6 fresh squid tubes, cleaned and cut into 3cm pieces
zest of 1 lemon
1 medium red chili, finely sliced
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh parsley
2 tablespoons olive oil

To prepare squid hoods, cut down centre and open out. Score inside in a diagonal pattern then into 3cm pieces.

If you have time, marinate squid for several hours, covered, in refrigerator. This will allow the flavours to fully develop.

Try cooking squid on the flat plate of the barbecue.

Aioli can be made up to a day in advance. Store, covered, in refrigerator. Try experimenting with flavours, changing lemon to lime rind or stirring through chopped fresh herbs or anchovies before serving.

  1. To marinate squid, combine all ingredients in a medium bowl. Refrigerate, covered, for at least 20 minutes.
  2. To prepare the aioli, trim top of garlic bulb. Drizzle with olive oil and loosely wrap in foil. Place onto a paper lined baking tray and cook for about 20 minutes or until the garlic is soft in the centre. Cool slightly. Squeeze flesh out of skins and into a blender. Season with salt. Add the egg yolks and blend to combine. With blender operating, trickle the extra oil into the egg mixture, blending until thick. Add lemon juice and cayenne. Adjust seasoning to taste.
  3. Preheat a grill pan until very hot. Cook squid in batches until curled and opaque.
  4. Combine rocket leaves and oil. Season with salt and pepper.
  5. To serve, divide rocket among four plates. Place squid in centre. Sprinkle with extra zest, parsley and chilli. Serve with a small dish of aioli.