Simple Cuttlefish Salad

Simple Cuttlefish Salad

Deliciously Easy Cuttlefish Salad Recipe

• Cuttlefish is highly nutritious and abundant in essential vitamins, including vitamin A, B2, B5, B6, B12, as well as minerals such as potassium, calcium, magnesium, phosphorus, iron, copper, selenium, and zinc. These nutrients significantly benefit our health. I highly recommend incorporating more cuttlefish into your diet, as it is not only low in calories but also exceptionally healthy. Consuming cuttlefish may be particularly beneficial if you experience conditions like anemia, vision deterioration, weakened immunity, adrenal gland issues, leukopenia, cardiomyopathy, thrombocytopenia, hypertension, heart disease, rickets, increased fatigue, osteoporosis, or atrophic gastritis.

  
  

  For a simple and delicious option, consider preparing a Mediterranean salad. It is easy to make, nutritious, and requires only a few ingredients. Please follow the recipe for this fantastic salad.

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Ingredients: simple, total time: 90 min. 2 servings

• 600g Cuttlefish/cut into smaller cubes

• 5 medium potatoes/cut into smaller cubes

• 130 ml olive oil

• 2 cloves garlic /finely chopped

• 15 black olives/ cut into rings

• 4–5 Tablespoons of mayonnaise

• 1 onion/cut into half rings

• salt and pepper to taste

• fresh parsley/finely chopped, or dry

Simple Cuttlefish Salad

Preparation

1. Thoroughly clean the cuttlefish, discarding the entrails, but retaining the tentacles and main body. Place in a medium-sized pot and cook for approximately one hour until tender. Once cooked, discard the water and allow the cuttlefish to cool completely.

2. Meanwhile, peel the potatoes and cut them into quarters. Boil in salted water for about 20 minutes. Drain the potatoes and let them cool for approximately 30 minutes. Then, dice them into smaller cubes and place them in a deep bowl.

3. Once the cuttlefish has cooled, dice it into smaller cubes and add it to the bowl with the potatoes. Combine with a generous amount of olive oil mixed with mayonnaise, then incorporate prepared olives, garlic, onion, and season with salt and pepper to taste.

4. Thoroughly mix all ingredients, adjusting the seasoning if necessary. Finally, garnish with freshly chopped parsley. Refrigerate for about 30 minutes before serving. Lemon was omitted in this recipe, yet it remains delicious. This dish is exceptionally nutritious, rich in vitamins, and perfect for breakfast or dinner.

Buon appetito!

NOTE:

• If desired, you may leave the olives whole; however, I prefer them sliced to better integrate the flavors.

Simple Cuttlefish Salad

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