Grilled Squid with Chamomayo
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 527
- Total Fat
- 38
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 36
- Cholesterol
- 547
- Sodium
- 628
- Total: 40 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
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
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
Lemon wedges, for garnish, optional
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.