Fritto misto with chilli-lime gremolata

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4–6

By Andi Oliver


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
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