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Ingredients

• 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

Description

Recipe Uses 1 Bunch Flatleaf Parsley, Leaves Picked, 2 Shallots, Thinly Sliced, 25g/1oz Black Olives, 25g/1oz Piquillo Peppers, Peeled And Cut In...

BBC