2 tbsp olive oil
2 cloves garlic, thinly sliced
1 onion, sliced
1 lb cleaned squid, cut into bite size pieces
½ bunch broccolini, cut into bite size pieces*
¼ head radicchio, rough chopped*
2 tsp crushed red pepper
1 tsp salt, more to taste if needed
½ lemon, juiced
½ bunch cilantro, rough chopped
½ bunch dill, rough chopped
Heat skillet over medium heat, add 1 tbsp olive oil. When oil is hot and shimmering, add onion, broccolini and garlic to pan, seasoning with a pinch of salt. When vegetables are halfway cooked and have a little bit of color on them, take out of pan and reserve in a bowl.
Heat skillet again, this time over high heat. When just starting to smoke, add oil and then squid immediately after, shaking to spread squid out in pan for even cooking.
Season with a pinch of salt and add in cooked vegetables, followed by radicchio. Turn off heat as soon as radicchio wilts.
Squid is cooked when flesh turns from translucent to white, 2-3 minutes total. Finish with a drizzle of olive oil, lemon juice and fresh herbs.
*Note: Feel free to use any fresh crunchy vegetables in this recipe, anything that will hold up to quick cooking, carrots, kale, asparagus, etc.