1.Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips. Quarter octopus lengthways.
2.In a large bowl, combine squid and octopus with chilli and garlic. Cover; refrigerate 3 hours or overnight.
3.Make orange vinaigrette.
4.Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine in large bowl with tomato, cornichons, orange and rocket.
5.Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through.
6.Add seafood and orange vinaigrette to bowl with asparagus salad; toss gently to combine.
Orange vinaigrette
7.Combine all ingredients in a screw-top jar. Shake well.
An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy.
Note
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