A simple dish of grilled squid with a quick-and-easy mayonnaise. This dish would make a speedy light lunch or a starter for an informal dinner party.
By John Torode
From Saturday Kitchen
500g/1lb 2oz fresh squid tubes and tenticles, tubes cut in half lengthways and flesh scored
4 tsp olive oil
2 lemons, juice only
2 long red chillies, seeds removed, finely chopped
sea salt and freshly ground black pepper
For the spiced mayonnaise
1 free-range egg
300ml/10fl oz vegetable oil
1 red chilli, seeds removed, finely chopped
2 tsp Dijon mustard
1 tsp white vinegar
100g/3½oz wild rocket
½ bunch watercress
To make the mayonnaise, blanch the watercress in a large saucepan of boiling water for 2 minutes. Drain and refresh under cold running water until completely cool. Squeeze out any excess water. Blend the watercress in a bowl with the remaining ingredients plus salt and freshly ground black pepper, using a hand-held blender, until you have a smooth mayonnaise.
Preheat a griddle pan over a medium-high heat. Season the squid with salt and pepper and drizzle with the oil, then cook on the hot griddle for 2 minutes (it should curl and go dark and sticky on the outside). Turn the squid and cook for a further minute.
Meanwhile, mix half the lemon juice with the red chillies. Remove the griddle from the heat and pour the lemon and chilli mixture over the squid.
To serve, put a handful of rocket and watercress on each of four plates. Place the squid on top, pour over the remaining lemon juice and serve with a spoonful of mayonnaise.