9 July 2012

Cuttlefish and Cherry Tomato Salad

cuttlefish salad

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


  1. Arrange the mixed salad onto tapas platters or small plates, chop the cherry tomatoes in half and lay on top.

  1. Clean the cuttlefish removing the beak if necessary then chop into inch square pieces.

  1. Score each piece on one side in a criss cross pattern.

  1. In a bowl, mix a good splash of olive oil with the garlic, salt and pepper.

  1. Add the cuttlefish and make sure all the meat is covered in the mixture.

  1. 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.

  1. Arrange the cuttlefish over the top of each salad, season with salt and serve hot.

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