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Grilled red mullet with squid, flatleaf parsley and capers

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  • 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