Calamares a la Parrilla: Squid, Aji Amarillo, Black Mojo de Ajo, Parsley, and Aleppo Pepper

Adapted by StarChefs.com
January 2014
Yield: 4 servings

INGREDIENTS:

Squid
1 pound fresh squid, cleaned, mantle separated from arms and tentacles
¼ cup extra virgin olive oil
Juice of 1 lemon
1 teaspoon sea salt
1 teaspoon ground black pepper
Black Mojo de Ajo
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup squid ink
Juice of 2 lemons
1 to 2 cloves garlic
1 teaspoon sea salt
1 teaspoon xanthan gum
Aji Amarillo Purée
4 aji amarillo peppers (or 8 ounces paste)
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
2 tablespoons yuzu juice
2 tablespoons Champagne vinegar
To Assemble and Serve
sea salt
1 teaspoon extra virgin olive oil
Italian parsley leaves
Micro celery greens

METHOD:

For the Squid: 
In refrigerator, marinate squid in mix of oil, lemon juice, salt, and pepper for at least 4 hours.

For the Black Mojo de Ajo: 
Combine all ingredients in blender and purée. Adjust flavor and consistency with water and season with additional salt, if necessary. Transfer to squeeze bottle and refrigerate.  

For the Aji Amarillo Purée:
Combine all ingredients in blender and purée. Adjust flavor and consistency with water and season with additional salt, if necessary. Transfer to squeeze bottle and refrigerate

To Assemble and Serve:
Prepare and heat grill. Grill Squid until nicely charred, about 2 minutes per side, and season with salt. Transfer to mixing bowl with oil and parsley; toss to coat. On a serving plate, drizzle 1 tablespoon Black Mojo de Ajo. Plate Squid. Dot Aji Amarillo Purée around plate. Garnish with micro greens and Aleppo pepper.

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