Squid With Watercress Salsa Verde

• For the potatoes and salsa verde:
• 1 pound Yukon gold potatoes
• 1 bunch watercress, about 3 ounces, any tough stems removed
• 1/2 bunch flat-leaf parsley, with stems
• 1 thinly sliced garlic clove
• Zest and juice of one lemon, divided
• Pinch red chili flakes
• 1 anchovy
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• 1/4 cup vegetable oil
• 3 tablespoons olive oil, divided
• For the squid:
• 1 1/4 pounds squid
• 1 tablespoon olive oil
• 2 garlic cloves, cut into slivers
• 1/2 teaspoon aleppo pepper (optional)
• 1/2 teaspoon paprika
• Salt to taste

1. Preheat the oven to 350u0b0 F.
2. Prepare the potatoes: In a large stockpot, cover whole potatoes with cold water. Salt generously and bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until the potatoes are fork tender. Drain, cool, and quarter the potatoes and place them on a sheet tray. Toss with 2 tablespoons olive oil and salt. Bake for 15 minutes, or until light golden brown.
3. Make the salsa verde: In a food processor, combine the watercress, parsley, garlic, 1 teaspoon each of lemon zest and juice, chili flakes, anchovy, salt, and vinegar. With the motor running, drizzle in 1 tablespoon olive oil and the vegetable oil. Season with additional salt and pepper to taste. Set aside.
4. Prepare the squid: Cut the squid into bite-size pieces. Heat a large saute pan over medium-high heat. Once very hot, add the olive oil. Saute the garlic for about 10 seconds, then add the squid and a pinch of salt. Toss and cook until opaque yet still tender, about 1 minute. Add the Aleppo and smoked paprika and saute for 10 seconds. Add 1 tablespoon lemon juice and remove from the heat.
5. Toss the warm potatoes with a few spoonfuls of salsa verde. Top with thernsquid and pan juices and serve with additional salsa verde on the side.

potatoes, gold potatoes, flatleaf parsley, garlic, lemon, red chili flakes, anchovy, salt, red wine vinegar, vegetable oil, olive oil, squid, olive oil, garlic, aleppo pepper, paprika, salt

Taken from food52.com/recipes/30438-squid-with-watercress-salsa-verde (may not work)