Grilled Squid with Chamomayo

Total Time:
40 min
20 min
10 min
10 min

8 servings

  • Chamomayo:
  • 1 cup soybean, safflower or vegetable oil
  • 1/4 cup dried chamomile flowers, pulverized in a spice grinder (you can get them from any place that sells loose-leaf tea, or rip open a couple of teabags)
  • 2 tablespoons champagne or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 egg yolk
  • 4 pounds squid bodies, cleaned (any fishmonger that can't get you squids can't be trusted... they come frozen to a fishmonger and are CHEAP)
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • Lemon wedges, for garnish, optional
  • Preheat the grill to high heat.

  • For the chamomayo: Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes. Strain the oil, discarding the chamomile flowers, and let cool.

  • Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds. Add the thoroughly cooled oil through the emulsion tube. Voila. Chamomayo. Imagine the possibilities! Darjeeling Mayo! Matcha mayo! Earl Grayo!

  • Now for the squids. Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up. Gently score the squid with the tip of your knife in a crosshatch pattern, then sprinkle each side with salt and pepper... say one sprinkled pinch per. Don't be shy.

  • Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side. I like mine a little under-done, but I'm a weirdo like that.

  • Transfer all the squids to a cutting board. Cut them into 1/2-inch rings. You can serve them in a pile and with the mayo on the side. If you want to get fancy and plate these up, slide a chopstick or iced-tea spoon up the middle of the rings to plate them in a neater fashion. Serve with lemon wedges, if desired.

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