Grilled Squid with Chamomayo Recipe

Name: Grilled Squid with Chamomayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup extra-virgin olive oil; Lemon wedges, for garnish, optional

Servings: persons

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

1
Preheat the grill to high heat.
2
For the chamomayo: Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes.
3
Strain the oil, discarding the chamomile flowers, and let cool.
4
Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds.
5
Add the thoroughly cooled oil through the emulsion tube.
6
Voila.
7
Chamomayo.
8
Imagine the possibilities!
9
Darjeeling Mayo!
10
Matcha mayo!
11
Earl Grayo!
12
Now for the squids.
13
Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up.
14
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.
15
Don't be shy.
16
Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side.
17
I like mine a little under-done, but I'm a weirdo like that.
18
Transfer all the squids to a cutting board.
19
Cut them into 1/2-inch rings.
20
You can serve them in a pile and with the mayo on the side.
21
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.
22
Serve with lemon wedges, if desired.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Squid with Chamomayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Squid with Chamomayo

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