Grilled squid with chamomile mayonnaise

Ingredients:

• 2 kg of squid carcasses, cleaned
• 1 cup soybean, safflower, or vegetable oil
• 1/4 cup dried chamomile flowers, ground in a spice grinder
• 2 tablespoons champagne vinegar or white wine vinegar
• 0.5 tsp Dijon mustard
• 0.5 tsp coarse salt
• 0.5 tsp sugar
• 1 egg yolk
• 1/4 cup olive oil
• Lemon wedges for serving, optional

Preparation:

1. Heat grill to high heat.
2. Chamomile mayonnaiseHeat the vegetable oil and chamomile over low heat, frying until golden brown and fragrant, about 3 to 5 minutes. Drain and cool, discarding the flowers.
   
   Chamomile mayonnaise: Heat vegetable oil and chamomile over low heat, frying until golden brown and fragrant, about 3 to 5 minutes. Drain and cool, discarding the flowers.
3. Prepare the squid.
   
   Slice the squid lengthwise and place them flat on a cutting board. Carefully cut a cross into each squid, season with salt and pepper.
   
   In a large bowl, toss the squid with olive oil, then grill for 2 to 4 minutes per side.
4. Transfer all the squid to a cutting board and cut them into 1.5 cm wide half rings. Serve the squid piled high in a large bowl with mayonnaise dip. For a more formal presentation, carefully arrange the squid rings on a plate using chopsticks. Serve with lemon wedges, if desired.