Squid Ink Pizza with Fried Octopus and Tartar Sauce Recipe - Great British Chefs

Ingredients

• 400ml of water
• 1/2 tsp cane sugar
• 7g of Doves Farm Quick Yeast
• 25g of sourdough starter, ripe
• 50g of squid ink
• 550g of white bread flour
• 7g of salt
• semolina, for dusting
• 700g of baby octopus
• 350ml of whole milk, plus more to submerge the octopus
• 1 Freshlay Farms Golden Yolker® egg
• 400g of Doves Farm Organic Plain White Flour
• 1 tbsp of corn starch
• 1 tsp Doves Farm Baking Powder
• 1 pinch of salt
• 1l vegetable oil, plus more as needed for frying
• 20ml of olive oil
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 2 tins of chopped tomatoes
• 1 tsp dried oregano
• salt and pepper, to taste
• 2 Freshlay Farms Golden Yolker® egg yolks
• 1 tsp Dijon mustard
• 1 lemon, juiced
• 300ml of vegetable oil
• 1 handful of fresh parsley
• 1 small shallot, finely diced
• 1 garlic clove, minced
• 60g of pickles, diced
• 1 tbsp of capers
• 2 tbsp of capers
• 1 bunch of fresh parsley, roughly chopped
• flaky sea salt