Dalmatian wood-grilled calamari with red pepper mayonnaise, parsley an – The Restaurant Pendolino

Ingredients

• 500 g (1 lb 2 oz) calamari
• 125 ml (½ cup) early harvest, high-quality extra virgin olive oil
• 2 garlic cloves, sliced
• 4 whole red capsicums (peppers)
• 50 g (scant ¼ cup) Mayonnaise (see below)
• Sea salt and freshly ground black pepper
• 40 g (2 cups) Italian parsley leaves
• 65g (½ cup) finely sliced red onion
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice
• 6 egg yolks
• 1 tablespoon Dijon mustard
• 1 pinch salt
• 100 ml (scant ½ cup) white wine vinegar
• 1 litre (4 cups) vegetable oil