Octopus salad and salt and pepper squid with aioli
A fresh citrusy salad is the perfect accompaniment to deep-fried squid and homemade aioli.
Ingredients
For the octopus
- 1 small octopus, cut into pieces
- 1 carrot, chopped
- 1 onion, chopped
- 4 garlic cloves, peeled and smashed
- 2 sticks celery, chopped
For the salad
- 300²µ/10½´Ç³ú new potatoes, steamed until tender
- 1 lemon, zest only
- 1 orange, segmented
- 100g/3½oz green olives, pitted
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
- 2 tbsp flatleaf parsley, chopped
- 2 tbsp basil, torn
For the salt and pepper squid
- 500g/1lb 2oz squid, cleaned, trimmed and cut into rings
- 130²µ/4¾´Ç³ú cornflour
- 130²µ/4¾´Ç³ú plain flour
- ½ tsp smoked paprika
- 1 tbsp sea salt
- 1 tbsp peppercorns
Method
For the octopus, put all the ingredients into a large pan and cover with water. Simmer for 1-1½ hours until tender. Lift out the cooked octopus and set aside to cool a little, then slice into bite-sized pieces.
For the salad, put all the ingredients into a large glass bowl and mix, season with salt and pepper. Mix in the octopus just before serving.
For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Combine the cornflour and plain flour in a large bowl. Grind the sea salt and peppercorns to a powder in a pestle and mortar. Add the salt and pepper to the flours and mix. Dust the squid in the seasoned flours.
Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve.
Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl.
