- vegetable oil, for deep frying
- 2 whole squid, cleaned and prepared
- handful plain flour
- pinch paprika
- pinch cayenne pepper
- pinch ground turmeric
- 4 fillets sea bream
- salt and freshly ground black pepper
- 1 tomato, diced
- 50g/2oz fine beans, sliced
- ½ radish, sliced
- 150g/5½oz tinned chickpeas, drained
- 30g/1oz black olives sliced
- 100ml/3½fl oz olive oil
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- pinch coriander seeds, crushed
- squeeze lemon juice
- 2 free-range egg yolks
- ½ garlic clove
- pinch saffron
- 150ml/5fl oz olive oil
- For the fish, in a deep pan, add enough vegetable oil to deep fry the squid (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Chop the prepared squid into cubes.
- On a shallow plate mix together the plain flour, paprika, cayenne and turmeric.
- Coat the squid in the flour mixture and drop into the hot oil. Remove when crisp and place on a plate lined with kitchen paper.
- Preheat a griddle pan and season the sea bream with salt and freshly ground black pepper.
- Griddle the bream for three minutes each side until cooked.
- Meanwhile for the salad, mix all of the salad ingredients together in a bowl. Set aside.
- For the dressing, whisk together the olive oil and Dijon mustard in a bowl until smooth. Add the parsley, crushed coriander seeds and the lemon juice and mix well. Set aside.
- For the aioli, in a food processor, blend the egg yolks, garlic, saffron and little of the olive oil.
- With the mixer running, add the remainder of the olive oil gradually in a thin stream until it emulsifies and you have a thick sauce consistency.
- Just before serving, toss the salad in the dressing.
- Serve the fish with the deep-fried squid, dressed salad and a dollop of aioli on the side.