Camino's Grilled Squid With Cherry Tomato Salad & Aioli

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The squid:

2 pounds fresh squid, cleaned (see "Cleaning squid")

2 tablespoons extra virgin olive oil

2 teaspoons freshly grated lemon zest

1/4 teaspoon hot red pepper flakes or other hot ground red pepper

-- Kosher or sea salt

The aioli:

1 garlic clove

1 large egg yolk, at room temperature

1 teaspoon warm water

1/2 cup extra virgin olive oil or a blend of extra virgin and pure olive oil

The chard:

1 pound chard leaves, ribs reserved for another dish

The cherry tomato salad:

1/2 pound cherry tomatoes, red or golden, halved

3 tablespoons finely minced red onion

4 to 6 basil leaves, torn

2 teaspoons extra virgin olive oil

1 1/2 teaspoons red wine vinegar, or to taste

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