Fish Recipes

Octopus salad and salt and pepper squid with aioli

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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

  • 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

For the salt and pepper squid

  • 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

 

 

Octopus salad and salt and pepper squid with aioli

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