The recipe for the quick cuttlefish and orange salad is inspired by the lightness characteristic of spring, or at least the one to come!
After a long winter dominated by rich and hearty dishes, I am pleased to present this clever, quick but flavorful dish, which includes only two main ingredients: cuttlefish and oranges!
I often prepare it also during the Christmas holidays, and it is very appreciated because it can be served either as an appetizer or as a light main course.
It’s a great combination that I recommend trying at least while oranges are available!
Basically, you need to roast the cuttlefish and then dress them together with the oranges .. and little else.
But let’s see in detail what is needed to prepare my tasty quick cuttlefish and orange salad.
YOU MIGHT BE INTERESTED IN OTHER RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 227.58 (Kcal)
- Carbohydrates 8.38 (g) of which sugars 6.79 (g)
- Proteins 28.73 (g)
- Fat 9.28 (g) of which saturated 0.85 (g)of which unsaturated 5.23 (g)
- Fibers 1.54 (g)
- Sodium 821.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Quick cuttlefish and orange salad
- 1 medium orange
- 2 cuttlefish
- to taste olive oil
- fine salt
- pepper
- to taste chopped pistachios
- parsley
Preparation of cuttlefish and orange salad
– Clean the cuttlefish and cook them in the oven with the grill function or on a hot grill pan. Then cut them into strips and collect them in a container.
– Season with salt, oil, chopped pistachios, and parsley.
– Peel the orange, cut it into segments, then into small pieces, and add it to the cuttlefish. Let everything rest for 30′ in the fridge (or longer if needed)
– Serve on plates or in a single central platter.
– Alternatively, if using slices, arrange the oranges slightly overlapping underneath, and the seasoned cuttlefish on top. Season with freshly ground pepper and a drizzle of oil.
Notes:
The cooking time varies depending on the size of the cuttlefish and the method used: grill pan or oven grill.
If you wish, you can also blanch them for a few minutes and then pass them under the oven grill or on the grill pan.
