Sautéed Squid With Baby Potatoes And Parsley Dressing

• 8 None baby potatoes, cut into 1/4 inch-thick slices
• 1/4 cup extra virgin olive oil
• 1 clove garlic, crushed
• 8 oz cherry tomatoes, quartered
• 1 tsp smoked paprika
• 1/2 cup white wine
• None None FOR THE SMOKED POTATO AIOLI
• 1/2 medium potato, peeled
• 1 tbsp Sichuan peppercorns (or use black peppercorns)
• 1 tsp salt
• 1/4 cup firmly packed brown sugar
• 1/2 None orange, peel grated
• 2 tbsp jasmine tea leaves
• 2/3 cup mayonnaise
• 1 clove garlic, crushed
• None None FOR THE PARSLEY DRESSING
• 1 cup firmly packed fresh flat-leaf parsley leaves
• 1 clove garlic
• 2/3 cup extra virgin olive oil
• 1/2 None lemon, peel grated
• None None FOR THE SQUID
• 2 tbsp extra virgin olive oil, plus additional, for drizzling
• 8 oz squid bodies
• 1 clove garlic, sliced
• 1 tsp finely chopped red chili pepper

1. Place the potato slices in a pot of salted cold water; bring to a boil. Cook potatoes about 10 mins until just tender. Drain and set aside.
2. For the aioli, boil the potato half until tender; drain. Place peppercorns, salt, sugar, orange peel and tea leaves in a foil-lined wok. Place a wire rack on top of the wok and lightly brush with oil.
3. Place wok on high heat for 2 mins, or until smoke forms. Place potato on rack; cover to contain smoke. Smoke the potato for 5 mins. Mash the potato in a medium bowl. Fold in the mayonnaise and garlic.
4. Heat the 1/4 cup oil in a large skillet on medium heat. Add garlic; toss well. Add tomatoes, smoked paprika and wine. Simmer until liquid evaporates. Season with salt and pepper.
5. For the dressing, place parsley leaves in a blender. Add garlic, oil and lemon peel. Blend until smooth; set aside.
6. For the squid, heat the oil in a large skillet on medium-high heat. Cook the squid, garlic and chili pepper for 1 min. Drain.
7. Reheat the tomato mixture. Add the cooked potato slices and gently fold in. Place a spoonful containing 3-4 potato slices on each serving plate Top with squid, then drizzle with parsley dressing. Add a spoonful of aioli and drizzle with extra virgin olive oil.

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Taken from recipes-plus.com/api/v2.0/recipes/36439 (may not work)