This
Mediterranean cuttlefish salad with cherry tomatoes really does remind you of
the summer, sitting in tapas bar, taverna or by the pool a light seafood salad
makes a great lunch. This recipe can also be done using squid although
cuttlefish is just that bit meatier, a somewhat underrated delicacy from the
sea which tastes great and adds a flavour of summer.
You will need:
(Serves 3)
2
Whole cuttlefish
2
Garlic cloves, chopped
12
Cherry tomatoes
Mixed
salad leaves
Olive oil
Salt
Pepper
Method:
- Arrange the mixed salad onto tapas platters or small plates, chop the cherry tomatoes in half and lay on top.
- Clean the cuttlefish removing the beak if necessary then chop into inch square pieces.
- Score each piece on one side in a criss cross pattern.
- In a bowl, mix a good splash of olive oil with the garlic, salt and pepper.
- Add the cuttlefish and make sure all the meat is covered in the mixture.
- If frying, heat some olive oil in the pan until it begins to smoke then add the cuttlefish. Fry turning continuously for 2 minutes or until the edges of the cuttlefish begin to turn brown.
- Arrange the cuttlefish over the top of each salad, season with salt and serve hot.
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