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Recipe for sauteed squid with harissa aioli

(Food styling by Sheryl Julian and Valerie Ryan. Photo by Aram Boghosian for The Boston Globe)

Serves 8

AIOLI

2cloves garlic
Pinch of salt
1cup mayonnaise
1tablespoon harissa
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.

SQUID

1pound squid tubes and tentacles, well cleaned
2tablespoons olive oil
2cloves garlic, chopped
2tablespoons fresh oregano, chopped
2teaspoons ground cumin
Salt and pepper, to taste
1tablespoon butter
Grated rind and juice of ½ lemon
2tablespoons chopped fresh parsley (for garnish)
½lemon, 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.

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Valerie Ryan

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