Name: Sautéd baby squid with baby potatoes and parsley dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Baby Potatoes; 8 baby waxy potatoes (washed and cut into 1cm thick slices); 4 tablespoon extra virgin olive oil; 1 clove garlic (crushed); 1 punnet of cherry tomatoes (cut into quarters); 1 teaspoon smoked paprika; 125 millilitre white wine; Smoked Potato Aioli; 1/2 agria potato (peeled); 1 tablespoon sichuan peppercorns (or use black peppercorns); 1 teaspoon salt; 4 tablespoon brown sugar; 1/2 orange (zest); 2 tablespoon jasmine rice; 150 millilitre good-quality mayonnaise*; 1 clove garlic (crushed); Parsley Dressing; 1 bunch flat-leaf parsley (leaves picked); 1 clove garlic; 150 millilitre extra virgin olive oil; 1/2 lemon (zest); Squid; 2 tablespoon extra virgin olive oil (plus extra to serve); 200 gram baby squid tubes; 1 clove garlic (sliced); 1 teaspoon red chilli (sliced)

Ingredients

Baby Potatoes

8 baby waxy potatoes (washed and cut into 1cm thick slices)

4 tablespoon extra virgin olive oil

1 clove garlic (crushed)

1 punnet of cherry tomatoes (cut into quarters)

1 teaspoon smoked paprika

125 millilitre white wine

Smoked Potato Aioli

1/2 agria potato (peeled)

1 tablespoon sichuan peppercorns (or use black peppercorns)

1 teaspoon salt

4 tablespoon brown sugar

1/2 orange (zest)

2 tablespoon jasmine rice

150 millilitre good-quality mayonnaise*

1 clove garlic (crushed)

Parsley Dressing

1 bunch flat-leaf parsley (leaves picked)

1 clove garlic

150 millilitre extra virgin olive oil

1/2 lemon (zest)

Squid

2 tablespoon extra virgin olive oil (plus extra to serve)

200 gram baby squid tubes

1 clove garlic (sliced)

1 teaspoon red chilli (sliced)

Method

1.Place the potato slices in a pot of salted cold water and bring to the boil, cook potatoes until semi-soft (about 10 minutes) then drain and set aside.

2.To make the aioli, boil the potato half until soft, then drain. Place peppercorns, salt, sugar, zest, rice and tea leaves in a tinfoil-lined wok. Place a wire rack on top of the wok and lightly brush it with oil.

3.Place wok on a high heat and leave for 2 minutes until smoke forms. Place potato on rack, place a lid or bowl on top to contain smoke. Smoke the potato for 5 minutes, remove and push through a sieve into a bowl and fold in the mayonnaise and garlic.

4.Heat the oil in a large frying pan until hot, add garlic, toss well then add tomatoes, smoked paprika and wine. Simmer until liquid evaporates and season with salt and pepper.

5.For dressing, place parsley leaves in a blender, add garlic, oil and lemon juice. Blitz until smooth and set aside.

6.Heat the extra virgin olive oil in a large frying pan until hot and toss in the squid, garlic and chilli. Cook for 1 minute or so then drain.

7.Reheat the tomato mixture, add the cooked potato slices and gently fold in. Place a spoonful containing 3-4 potato slices on each serving plate, put squid on top then drizzle with parsley dressing. Add a spoonful of aioli and drizzle with extra virgin olive oil.

Check label if eating gluten-free

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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