Octopus salad, salt and pepper squid and aioli recipe
 A fresh citrusy salad is the perfect accompaniment to deep-fried squid and homemade aioli. 1 small octopus, cut into pieces1 carrot, chopped1 onion, chopped4 garlic cloves, peeled and smashed2 sticks celery, chopped 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 tender1 lemon, zest only1 orange, segmented 100g/3½oz green olives, pitted1 tbsp sherry vinegar4 tbsp olive oil2 tbsp flatleaf parsley, chopped2 tbsp basil, torn 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 rings130g/4¾oz cornflour130g/4¾oz plain flour½ tsp smoked paprika1 tbsp sea salt 1 tbsp peppercorns 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 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. 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 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 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.) 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. 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. 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. Serve the dishes separately with wedges of lemon and the aioli alongside in a small bowl.