Place <quantity>1</quantity> red bell pepper on a hot grill and cook until blistered on all sides. If available, use the grill lid to enhance the smoky flavor

Pull out the tentacles and the inner cartilage from <quantity>1</quantity> squid

Dip the squid in a bowl of water to clean it inside and out. Remove the fins from the body

Open the squid and thinly slice it

Transfer the bell pepper to a plate or a bowl and remove the peel and seeds, lightly squeezing the pepper to extract most of its juices

Reserve the bell pepper juice, avoiding the seeds

Thinly slice the pepper and transfer to a bowl

Transfer the squid to the container with the bell pepper

Peel, remove the core and roughly chop <quantity>1</quantity> garlic clove. Place it in a mortar and add a pinch of cumin seeds

Add a pinch of salt and crush to obtain a paste

Add <quantity>1<unit>tsp</unit></quantity> of apple cider vinegar and <quantity>½<unit>tbsp</unit></quantity> of the reserved bell pepper juice

Separate the yolk from <quantity>1</quantity> egg

Add the egg yolk to the mortar and mix to incorporate. Add <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil, while mixing, to combine

Add <quantity>5<unit>tbsp</unit></quantity> of the sauce to the bell pepper and squid mix. Combine well

Add <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil to the bell pepper mixture, while stirring, to emulsify. Add salt to taste

Plate it and top with extra virgin olive oil to taste

Finish with flaky salt to taste and garnish with edible flowers. The grilled bell pepper & squid is ready

Enjoy this beautiful delight!