Today I present you with a simple and quick recipe, cuttlefish salad.
A recipe very appreciated by children because this boneless mollusk, cooked this way, is very tender. 🙂
I often prepare this dish when friends come over for dinner because it simplifies life, as it can be cooked in advance.
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients to Prepare Cuttlefish Salad
- 2 large cuttlefish (approximately 1.5 lbs.)
- to taste persimmon kaki (a few slices)
- to taste arugula
- to taste lemon juice
- to taste extra virgin olive oil
- to taste salt
Steps
To clean the cuttlefish, you will need to remove the ink sac, innards, central bone, beak, and peel them.
If you want to save time, you can ask the fishmonger to clean them for you or buy frozen cuttlefish. 😉
Bring a pot with plenty of unsalted water to a boil and immerse the cuttlefish.
Let them cook.
After 25 minutes, test with a fork, and if it goes in easily, turn off the heat, cover, and let the cuttlefish cool in the cooking water.
Cut into thin slices.
Prepare an emulsion with oil, lemon, salt, and pepper.
Season and let rest for about half an hour.
Serve garnished with slices of persimmon kaki and a few arugula leaves.
Tips.
If you prefer, you can also serve the salad warm.
