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CRISPY SQUID AND SUNSHINE SALAD TACOS

Perfect for a summer lunch, corn tortillas are spread with a generous slick of homemade Chipotle Aioli (here) before being topped with squid that’s been tossed in seasoned flour and deep-fried until crisp. The tacos are then piled with handfuls of fresh herby salad mixed with juicy orange segments and pomegranate seeds.

SERVES 4–6

PREP: 35 MINUTES

COOK: 15 MINUTES

500g (1lb 2oz) squid, gutted and cleaned

1.5 litres (2½ pints/6 cups) sunflower oil

5 heaped tbsp plain (all-purpose) flour

½ tsp hot chilli powder

2 tsp sweet smoked paprika

12 x 15cm (6cm) soft corn tortillas, homemade (here) or shop-bought

6 tbsp Chipotle Aioli (here) or 5 tbsp good-quality mayonnaise mixed with 1 tbsp chipotle chilli paste

FOR THE SALAD

Leaves of 1 large bunch of parsley, torn

Leaves of 1 small bunch of coriander (cilantro), torn

1 large banana shallot, sliced into thin rounds

2 small oranges

2 large handfuls of pomegranate seeds

Juice of 2 limes

2 tbsp extra-virgin olive oil

Fine salt and black pepper

1. Cut the squid into 1cm (½in) rounds, keeping any tentacles in nice whole pieces. Set aside for later.

2. Prepare the salad by tossing together the torn herb leaves and the sliced shallot. Use a serrated knife to cut the skin and pith from the oranges, then break into segments and toss with the herbs and pomegranate seeds. In a small jug or bowl, whisk together the lime juice and olive oil, along with a good pinch of salt and pepper, and set aside to toss through the salad later.

3. Heat the sunflower oil in a deep-fryer, or in a large, deep heavy-based saucepan filled no more than two-thirds full, until the oil reaches 190–200°C (375–400°F) on a cooking thermometer. Alternatively, drop in a small cube of bread to check that the oil is hot enough; it should turn golden brown within 10 seconds.

4. Pat the prepared squid dry with kitchen paper (paper towels) to remove any excess moisture. In a bowl, mix together the flour, chilli powder and paprika with 2 teaspoons of salt and ¼ teaspoon of freshly ground black pepper. In small batches, toss the squid in the flour mixture and deep-fry for 1–2 minutes per batch or until light golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with a little more salt to keep them crisp.

5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Toss the salad in the lime dressing, then spread the chipotle aioli over the warmed tortillas, top with the crispy squid and a good handful of the fruity citrus salad.