Octopus salad and salt and pepper squid with aioli Recipe

Octopus salad and salt and pepper squid with aioli Recipe

  • 1 small octopus, cut into pieces
  • 1 carrot, chopped
  • 1 onion, chopped
  • 4 garlic cloves, peeled and smashed
  • 2 sticks celery, chopped
  • 300g/10½oz 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
  • 500g/1lb 2oz squid, cleaned, trimmed and cut into rings
  • 130g/4¾oz cornflour
  • 130g/4¾oz plain flour
  • ½ tsp smoked paprika
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  1. 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.
  2. 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.
  3. For the salt and pepper squid, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. 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.
  5. Deep fry the squid for 1-2 minutes. Remove using a slotted spoon and drain on kitchen paper until ready to serve.
  6. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl.
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