Grilled Squid with Chilli-Pickled Potatoes and Shallots

• 250 g (9 oz) salad potatoes
• 1 tablespoon coarse salt

Cut the unpeeled potatoes into slices 1 cm (½ in) thick and place on a tray. Sprinkle with the coarse salt and leave for 1 hour to help extract the liquid. Wash off the salt and dry the potatoes in a cloth. Bring a pan of water to the boil, add the potatoes and cook for 5 minutes, then drain well.

Put the vinegar, sugar and chilli flakes in a pan and bring slowly to the boil. Pour into