Do My Dance Pan-Seared Calamari with Zesty Greens
This recipe is inspired by Tyga’s track Do My Dance and has special appearances by OT Genasis, Chedda Da Connect, PNB Rock and Future.
2 large egg yolks
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 cup olive oil
½ cup plus 4 tablespoons grapeseed oil
2 pounds cleaned squid, bodies halved lengthwise (you need to cut it), tentacles left whole
2 tablespoons Sherry vinegar
½ teaspoon crushed red pepper flakes
6 cups of watercress
2 teaspoons lemon zest
In a small bowl, whisk egg yolks, garlic, and lemon juice together.
Look at the flick of the wrist. While whisking constantly, slowly drizzy drizzle in olive oil and grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth.
Season with salt-n-pepa to taste. Cover aioli and chill. If you have no time, aioli can be made a day in advance. Keep chilled.
Heat 1 tablespoon of grapeseed oil in a large cast iron skillet over high heat. Add half of squid and season with salt-n-pepa.
Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate.
Repeat with remaining squid adding another tablespoon of grapeseed oil each time.
Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits from bottom of skillet, about 1 minute.
Move that dope squid to a large bowl and toss with greens and lemon zest; season with salt-n-pepa and more vinegar, to taste.
Serve salad with aioli.