Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Ingredients
For the fritto misto
- vegetable oil, for deep frying
- 150g/5½oz rice flour
- 150g/5½oz plain flour
- 15g/½oz smoked paprika
- 400g/14oz prepared squid, cleaned
- 400g/14oz prepared prawns, peeled and deveined
- 200g/7oz prepared mussels, scrubbed and debearded
- lemon wedges, to serve
- salt and freshly ground black pepper
For the chilli-lime gremolata
- 1 lime, zest only
- 2 garlic cloves, crushed
- 1 large green chilli, deseeded and finely chopped
- ½ bunch fresh flatleaf parsley, finely chopped
For the superfood salad
- 200g/7oz bulgur wheat, cooked in stock
- 200g/7oz quinoa, cooked in stock
- 100g/3½oz black lentils, cooked in stock
- 55g/2oz soya beans, cooked in stock
- 85g/3oz kale, stem removed and shredded
- 25g/1oz sunflower seeds
For the dressing
- 1 tbsp garlic purée
- 1 lime, juice only
- 2 tsp tahini
- 25g/1oz spring onions, chopped
- 25g/1oz fresh flatleaf parsley, chopped
- 100ml/3½fl oz cold-pressed rapeseed oil
Method
For the fritto misto, preheat oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
In a large bowl, combine the flours, paprika, salt and pepper on a plate. Toss the seafood in the flour mixture and drop carefully into the deep-fat fryer. Fry until golden then carefully remove using a slotted spoon and drain on kitchen paper.
For the gremolata, mix all the ingredients in a small bowl.
For the superfood salad, combine all of the ingredients in a large bowl. For the dressing, blitz all of the ingredients in a blender and stir thoroughly through the salad.
Serve the fritto misto with the lemon wedges, gremolata and salad alongside.