- 1 bunch flatleaf parsley, leaves picked
- 2 shallots, thinly sliced
- 25g/1oz black olives
- 25g/1oz piquillo peppers, peeled and cut in strips
- 10g/½oz fine capers
- 1 lemon, cut into segments
- 20g/¾oz orzo pasta, cooked in saffron stock, cooled
- 50ml/2fl oz extra virgin oil
- salt and freshly ground black pepper
- 8 red mullet fillets, scaled and pin-boned
- 1 tbsp extra virgin olive oil
- 200g/7oz baby squid, cleaned
- 3 cloves garlic, peeled, sliced and blanched
- 1 tbsp extra virgin olive oil
- 175ml/6fl oz 3-year-old Banyuls wine, reduced to 1 tbsp
- Preheat the grill.
- Mix the parsley, shallots, olives, peppers, capers and lemon in a bowl. Combine with the orzo.
- Drizzle in a little olive oil and season with salt and black pepper to taste. Mix thoroughly.
- Place the red mullet fillets on a baking tray brushed with a little of the olive oil.
- Brush the top of the fillet with a little more oil and season with salt and pepper.
- Place under the grill and cook for one to two minutes.
- Heat a heavy pan with a little olive oil in it until smoking. Quickly sear the squid and garlic slices.
- Season with salt and black pepper and remove from the heat then place on kitchen paper to drain.
- Add the squid to the parsley salad and divide among the four plates.
- Place two fillets on each plate resting on the parsley salad.
- Pour a little extra virgin oil around the plate and finally a drizzle of reduced wine. Serve at once.