Recipe courtesy of Justin Warner
Recipe courtesy of Justin Warner
Watch how to make this recipe.
Grilled Squid with Chamomayo
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 527
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 36 g
- Cholesterol
- 547 mg
- Sodium
- 628 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 527
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 36 g
- Cholesterol
- 547 mg
- Sodium
- 628 mg
Ingredients
Directions
- 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.
