Bright, zesty and with a gentle kick of heat, this cuttlefish salad brings together tender seafood, fresh citrus and lively chilli for a dish that feels as refreshing as it is satisfying.
Prep Time: 10 mins
Cook Time: 5 mins
Serves: 2-4
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
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.
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.
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.
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.
Purchase cuttlefish here for your recipe.