|Pinch of salt|
|Juice of ½ lemon|
1. Mash the garlic with a pinch of salt to form a paste.
2. In a bowl, whisk the mayonnaise, harissa, lemon juice, and garlic paste until thoroughly blended. Taste for seasoning and add more harissa, if you like.
|1||pound squid tubes and tentacles, well cleaned|
|2||tablespoons olive oil|
|2||cloves garlic, chopped|
|2||tablespoons fresh oregano, chopped|
|2||teaspoons ground cumin|
|Salt and pepper, to taste|
|Grated rind and juice of ½ lemon|
|2||tablespoons chopped fresh parsley (for garnish)|
|½||lemon, cut into 8 wedges (for garnish)|
1. Separate the squid tubes and tentacles. Cut the tubes into 1 inch rings, leave the tentacles intact.
2. In a skillet over medium-high heat, heat the oil. Add the garlic, oregano, cumin, salt, pepper, and squid. Cook, stirring constantly, for 1 minute. Reduce heat to medium-low, add the butter. Cook, stirring constantly, for 3 minutes more, or until the squid is opaque and cooked through but still tender. Sprinkle with rind and lemon juice, and garnish with parsley and lemon wedges. Serve with harissa aioli.