Ingredients

• 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 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 rings
• 130g/4¾oz cornflour
• 130g/4¾oz plain flour
• ½ tsp smoked paprika
• 1 tbsp sea salt
• 1 tbsp peppercorns

Directions

• 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.