Cuttlefish Salad

The cuttlefish salad is a light and flavorful dish, perfect for summer or as an appetizer throughout the year. Here’s how to prepare it:

Ingredients

• 500 g cleaned cuttlefish
• 1 clove of garlic
• Chopped parsley to taste
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

Preparation

1. Start by bringing a pot of salted water to a boil.
2. Immerse the cuttlefish in the boiling water and let them cook for about 20-30 minutes or until tender. The cooking time may vary depending on the size of the cuttlefish.
3. Once cooked, drain them and let them cool.
4. When the cuttlefish are cold, slice them into strips about half a centimeter wide. If you prefer, you can cut them into smaller pieces.
5. In a large bowl, combine the sliced cuttlefish with the finely chopped garlic and the parsley.
6. Season with extra virgin olive oil, lemon juice, salt, and pepper according to your personal taste.
7. Mix the salad well to combine all the ingredients and flavors.
8. You can serve the cuttlefish salad immediately or let it rest in the refrigerator for an hour before serving, so that the flavors intensify.

Trivia

The cuttlefish salad is very versatile and can be enriched as desired with other ingredients such as olives, capers, or cherry tomatoes to add an extra touch of freshness and flavor. You can also add a touch of chili pepper if you like a slightly spicy flavor. Furthermore, it is a classic of Mediterranean cuisine, much appreciated in Italian coastal regions.