This is an Italian-influenced dish from Paul Hood, head chef at Hai Cenato.
Ingredients
- squid 2 bodies, cleaned, lightly scored and cut not 16 pieces
Octopus
- octopus 1, whole
- red chillies 5
- garlic 1 bulb, halved
- lemon 1, zest of
- orange 1, zest of
- white wine 150ml
- white wine vinegar 100ml
- shallots 2, roughy chopped
- thyme a small bunch, leaves picked
- bay leaf 1
- peppercorns 1 tsp
Puy lentils
- Puy lentils 240g, soaked overnight
- olive oil
- shallots 3, finely chopped
- garlic 2 cloves, finely chopped
- thyme a small bunch, leaves picked and chopped
- rosemary a small bunch, leaves picked and chopped
- prosciutto 80g, finely sliced
- veal or chicken stock 500ml
- butter 20g
- flat-leaf parsley chopped to make 1 tbsp
Salsa Verde
- flat-leaf parsley a bunch
- basil a small bunch
- mint a small bunch
- cornichons 20g
- capers 2 tbsp, drained and rinsed
- white bread 1 small slice
- olive oil 100ml
- lemon 1/2, juiced
Method
-
Step 1
Put the octopus ingredients in a pan with enough cold water to cover the octopus. Bring to the boil and simmer gently for  2 hours, skimming regularly.
-
Step 2
Remove from the heat and allow to cool in the liquid for 1 hour. Strain, then remove the tentacles  and cut into pieces. Discard the rest.
-
Step 3
Put the puy lentils into a large pan of cold, lightly salted water and bring to the boil over a medium heat, then strain.
-
Step 4
Heat 1 tbsp of oil in a pan over a medium heat and fry the shallots, with the garlic, thyme and rosemary, until translucent.
-
Step 5
Add the prosciutto, puy lentils and stock, then bring to the boil and simmer for 30 minutes until the lentils are tender. Season and stir through the butter and parsley.
-
Step 6
Put all of the salsa verde ingredients into a food processor with some seasoning and whizz to a purée.
-
Step 7
Heat a frying pan with 2 tbsp of oil over a medium heat and fry the octopus for 2-3 minutes, tossing regularly, until golden. Add the squid and fry for a further minute.
-
Step 8
Serve with the lentils and salsa verde.
Nutritional Information
- Kcals 885
- Fat 43.3g
- Saturates 9.3g
- Carbs 38g
- Sugars 2g
- Fibre 11.5g
- Protein 80g
- Salt 3.6g
