Ingredients

Method

For the saffron potatoes:
• 2 large potatoes, peeled and cut into 1 cm cubes
• a small pinch saffron
• 1 cup duck fat
• salt, to taste
For the charred baby onions:
• 4 baby onions
• 2 T canola oil
• salt, to taste
For the squid:
• sea salt and freshly ground black pepper, to taste
• 100 g cornflour
• 300 g squid
• oil, for deep-frying
• 1 lemon, juiced

Method

Ingredients

1. To make the saffron potatoes, place the potatoes, saffron and duck fat in a saucepan. Place over a low heat and cook for 1 hour, or until the potatoes are cooked through but not crisp. Season lightly with salt to taste.

2. To make the charred baby onions, cut the onions in half from the top through to the root. Coat with oil and season lightly, then place in a pan, cut-side down, and cover with a sheet of baking paper. Place over a medium heat and cook until the cut side becomes dark golden brown.

3. Season the cornflour and mix to combine well. Coat the squid in the seasoned cornflour and set aside while heating the oil in a pan. 4 Carefully fry the squid in the oil in batches until crisp, but not brown. Remove from oil and drain on kitchen paper. Season with extra pepper and a squeeze of lemon juice.

5. Give the oil 30 seconds to reheat before adding the next batch of squid, repeating the process. Serve the squid with the saffron potatoes and charred onions.

Find more seafood recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly and Clement Pedro