Sautéed Squid With Baby Potatoes And Parsley Dressing - cooking recipe

Ingredients

8 None baby potatoes, cut into 1/4 inch-thick slices
1/4 cup extra virgin olive oil
1 clove garlic, crushed
8 oz cherry tomatoes, quartered
1 tsp smoked paprika
1/2 cup white wine
None None FOR THE SMOKED POTATO AIOLI
1/2 medium potato, peeled
1 tbsp Sichuan peppercorns (or use black peppercorns)
1 tsp salt
1/4 cup firmly packed brown sugar
1/2 None orange, peel grated
2 tbsp jasmine tea leaves
2/3 cup mayonnaise
1 clove garlic, crushed
None None FOR THE PARSLEY DRESSING
1 cup firmly packed fresh flat-leaf parsley leaves
1 clove garlic
2/3 cup extra virgin olive oil
1/2 None lemon, peel grated
None None FOR THE SQUID
2 tbsp extra virgin olive oil, plus additional, for drizzling
8 oz squid bodies
1 clove garlic, sliced
1 tsp finely chopped red chili pepper

Preparation

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