Seafood Salad

Salads | Mediterranean cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Seafood Salad

Ingredients

Cuttlefish Eggs - 14.1 oz
Squid - 3 pieces
Arugula - 3.5 oz
Garlic - 2 cloves
Cucumbers - 3 pieces
Chopped almonds - 1.8 oz
Olive Oil - 1 fl oz
Ground Black Pepper - to taste
Flaky sea salt - to taste
Apple Wine - 3 fl oz

Step by Step guide

Step 1

Clean the squid bodies by removing the insides, rinse them, and cut into large pieces about 1.5 to 2 cm thick.

Step 2

Heat a dry skillet and sprinkle it with sea salt (a generous pinch will suffice). Add all the seafood and sauté for about five minutes. Season with pepper, then add finely chopped garlic one minute before finishing. Pour in the wine, wait for it to evaporate, and remove the skillet from heat.

Step 3

Toast the almond flakes in a dry skillet until golden brown, stirring occasionally, which will take about five minutes.

Step 4

Slice the cucumbers into half-centimeter thick rounds, and mix them in a large bowl with arugula and seafood. Dress the salad with olive oil and before serving, sprinkle with almond flakes.