Serves 2 to 4
Ingredients
- 500g fresh cuttlefish, cleaned
- 2 oranges, segmented and juice reserved
- 1 lemon, juice only
- 1 red chilli, finely sliced (deseeded if preferred)
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- A handful of fresh coriander leaves
- Sea salt and freshly ground black pepper
Method
Step 1
Rinse the cuttlefish under cold water, then pat dry with kitchen paper. Slice the body into thin strips and cut the tentacles into bite-sized pieces.
Step 2
Bring a large pan of water to the boil. Once bubbling, add the cuttlefish and cook for 1 to 2 minutes, or until opaque and tender. Drain immediately and plunge into a bowl of iced water to stop the cooking. Drain again and set aside.
Step 3
In a large bowl, whisk together the orange juice, lemon juice and olive oil. Season with salt and pepper. Add the orange segments, sliced onion and chilli, tossing gently to coat.
Step 4
Fold the cooled cuttlefish into the salad, mixing gently so the citrus and chilli dressing covers every piece. Scatter over the coriander leaves and serve at room temperature.