Sautéed Squid With Baby Potatoes And Parsley Dressing

1. 1

   Place the potato slices in a pot of salted cold water; bring to a boil. Cook potatoes about 10 mins until just tender. Drain and set aside.

2. 2

   For the aioli, boil the potato half until tender; drain. Place peppercorns, salt, sugar, orange peel and tea leaves in a foil-lined wok. Place a wire rack on top of the wok and lightly brush with oil.

3. 3

   Place wok on high heat for 2 mins, or until smoke forms. Place potato on rack; cover to contain smoke. Smoke the potato for 5 mins. Mash the potato in a medium bowl. Fold in the mayonnaise and garlic.

4. 4

   Heat the 1/4 cup oil in a large skillet on medium heat. Add garlic; toss well. Add tomatoes, smoked paprika and wine. Simmer until liquid evaporates. Season with salt and pepper.

5. 5

   For the dressing, place parsley leaves in a blender. Add garlic, oil and lemon peel. Blend until smooth; set aside.

6. 6

   For the squid, heat the oil in a large skillet on medium-high heat. Cook the squid, garlic and chili pepper for 1 min. Drain.

7. 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 Top with squid, then drizzle with parsley dressing. Add a spoonful of aioli and drizzle with extra virgin olive oil.

* Per serving · 4 servings · Values may vary.