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Octopus salad and salt and pepper squid with aioli

Prepare
30 mins to 1 hour
Cook
30 mins to 1 hour
Serve
Serves 4

A fresh citrusy salad is the perfect accompaniment to deep-fried squid and homemade aioli.

By Angela Hartnett

From Saturday Kitchen Best Bites

Shopping list

Ingredients

For the octopus

For the salad

For the salt and pepper squid

Method

  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.