Warm cuttlefish salad
This warm cuttlefish salad isn't even a recipe, it's so simple… But I always have readers who are new to cooking, and it might give them some ideas. Of course, since it only has a few ingredients, they have to be of the highest quality. You'll see how easy it is.
Ingredients · Servings 4
- 1 bag of mixed lettuce
- 1 large ripe tomato
- Some Aloreña olives from Malaga
- 1 sepia
- A pinch of salt
- 1 egg
- 300g of extra virgin olive oil of a mild-tasting variety
- Salt to taste
- A few drops of lemon or vinegar
Method
- There are two ways to make it: by hand, and with an electric mixer or any other food processor. It turns out wonderfully with a Thermomix, and you can find the recipe in the basic cookbook, but with the quantity I make, I prefer to use a classic mixer.
- The egg shouldn't be too cold. It's best to take it out of the refrigerator a little while beforehand: this will prevent the mayonnaise from curdling.
- Pour the egg and a little oil into a narrow container, taking care not to break the yolk.
- Begin whisking with an immersion blender. Keep it at the bottom of the blender at first, then slowly raise it as the mixture emulsifies. Lower and raise it again, gradually adding the oil as needed, depending on the desired thickness, until it reaches the right consistency. Once it's ready, add the salt and a few drops of lemon juice or a splash of vinegar, depending on your preference, to finish the whisking process. Refrigerate.
- Once the cuttlefish is cleaned, cut it into strips, sprinkle with salt, and sauté it in a pan with a few drops of extra virgin olive oil over high heat. If it's tender, it will be ready in a few minutes; if the flesh is tougher, reduce the heat and let it cook.
- While it's cooking, divide the lettuce into bowls or plates.
- Cut the tomato into cubes and put them to drain in a colander, then after a few minutes serve them on top of the lettuce.
- Add the olives.
- Distribute the cuttlefish fresh from the pan.
- Add a pinch of salt —be careful, as the olives already provide their own salt and the cuttlefish already has some— and serve with the mayonnaise on the side so that each diner can help themselves.
