Chile-Marinated Squid Toasts

Ingredients

• 2 garlic cloves, finely grated
• 1 cup olive oil
• ¼ cup finely chopped parsley
• 1 tablespoon fresh lime juice
• 1 tablespoon flaky sea salt, preferably sal de colima
• 1 teaspoon ground chiles de árbol or cayenne pepper
• 1 pound medium squid (about 12), bodies and tentacles separated
• 2 large egg yolks
• 2 small garlic cloves, finely grated
• ⅓ cup vegetable oil
• ⅓ cup olive oil, plus more for drizzling
• 2 tablespoons fresh lime juice
• Kosher salt
• 8 ½-inch-thick slices country-style bread
• Finely chopped parsley and lime wedges (for serving)

Steps

1. Whisk garlic, oil, parsley, lime juice, salt, and ground chiles de árbol in a small bowl to combine and transfer to a resealable plastic bag and add squid. Chill at least 4 hours and up to 12 hours.
2. Whisk egg yolks and garlic in a medium bowl to combine. Combine vegetable oil and ⅓ cup olive oil in a large measuring cup and, whisking constantly, gradually drizzle into yolk mixture; whisk until thickened and emulsified. Stir in lime juice; season with salt.
3. Remove squid from marinade and pat dry with paper towels. Let sit until room temperature, about 30 minutes.
4. Prepare a grill for high heat. Grill squid until just charred, about 1 minute per side. Transfer to a cutting board and let cool slightly, then slice bodies into rings and halve tentacles.
5. Drizzle bread with olive oil and grill until lightly charred, about 30 seconds per side. Spread aioli over grilled bread and top with squid and parsley; serve with lime wedges for squeezing over.