Ingredients

• 1 bunch flatleaf parsley
• leaves picked
• 2 shallots
• thinly sliced
• 25g/1oz black olives
• 25g/1oz piquillo peppers
• peeled and cut in strips
• 10g/½oz fine capers
• 1 lemon
• cut into segments
• 20g/¾oz orzo pasta
• cooked in saffron stock
• cooled
• 50ml/2fl oz extra virgin oil
• salt and freshly ground black pepper
• 8 red mullet fillets
• scaled and pin-boned
• 1 tbsp extra virgin olive oil
• 200g/7oz baby squid
• cleaned
• 3 cloves garlic
• peeled
• sliced and blanched
• 1 tbsp extra virgin olive oil
• 175ml/6fl oz 3-year-old Banyuls wine
• reduced to 1 tbsp

Directions

• Preheat the grill.
• Mix the parsley
• shallots
• olives
• peppers
• capers and lemon in a bowl. Combine with the orzo.
• Drizzle in a little olive oil and season with salt and black pepper to taste. Mix thoroughly.
• Place the red mullet fillets on a baking tray brushed with a little of the olive oil.
• Brush the top of the fillet with a little more oil and season with salt and pepper.
• Place under the grill and cook for one to two minutes.
• Heat a heavy pan with a little olive oil in it until smoking. Quickly sear the squid and garlic slices.
• Season with salt and black pepper and remove from the heat then place on kitchen paper to drain.
• Add the squid to the parsley salad and divide among the four plates.
• Place two fillets on each plate resting on the parsley salad.
• Pour a little extra virgin oil around the plate and finally a drizzle of reduced wine. Serve at once.