Squid Salad with Peppers And

– Traders ready to cook – prepare prepare! 6 tbsp. tbsp. extra virgin olive oil 1 tsp. tsp. black pepper, f. A.d.M.

Wash the cuttlefish inside and outside with care, removing any remaining skin. Remove the skin from the onion, dice it coarsely and put it in a kelomat with the spices, half a teaspoon of salt, the cuttlefish and half a liter of water. Cook the cuttlefish for eight to ten minutes, cool in the broth. Cut the hard tubes and roots of the spring onions into small pieces, rinse the onions and cut them into thin rings. Cut peppers in half, remove stems and core, rinse, cut peppers into eighths and slice into narrow strips. Cut olives into slices. Rinse the parsley, chop the leaves finely. Peel the garlic clove and grind it in a mortar with half a teaspoon of salt. Mix the vinegar, garlic salt, olive oil, juice of one lemon, three tablespoons of the fish stock and a good pinch of pepper in a baking bowl to make a marinade. Drain the cooled squid and cut into bite-sized pieces. Add to the marinade with the prepared ingredients in the baking dish form and mix everything together well.

Season the lettuce and let it marinate for 30 minutes with the lid closed. Season again later, sprinkle with oregano and arrange nicely on a platter on the lettuce leaves with tomato and egg quarters.

Serve with a glass of Prosecco.

Tip: Always use aromatic spices

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