ROASTED SQUID WITH BREAD CRUMBS AND OREGANO & AIOLI SAUCE
Cleaning squid - To clean the squid: separate the head from the body, cut free the tentacles, and discard the eyes and beak.
Starting at the tip of the body – use your paring knife to push out an discard the insides and the transparent bone (called the quill!) Cut the body into ¼ inch rings. Season them with salt pepper and 2T of olive oil.
Mix ½ cup bread crumbs with 1 T olive oil and toast in a 400 degree oven till evenly golden brown. Toss the toasted crumbs with 1 t. chopped oregano while still warm.
Lay the seasoned squid on a flat baking sheet with sides (the squid will give off some liquid while they cook). Bake in a 500 degree oven for 5 minutes until squid are nicely roasted and lightly browned. Remove from the oven, pour off the liquid and arrange on a serving platter. Sprinkle the browned squid with the bread crumbs. Drizzle a bit of thinned aioli (garlic mayonnaise) over the top and serve.
AIOLI (GARLIC MAYONNAISE)
Makes about one cup
Mash 3 cloves peeled garlic with a pinch of salt
set aside about 1/3 of the paste and set aside
To the rest of the garlic add 1 t. of water, ¼ t. salt and 1 lightly beaten egg yolk. Stir it well.
Slowly whisk in 1 c. olive oil, drop by drop until mixture starts to thicken – then begin to add the remaining oil in a slow stream. If it gets too thick, thin with abit of water and continue. Aioli is a classic French sauce, and when thinned and drizzled over the squid, makes a delicious dish.