Salade de seiches à la catalane

Name: Salade de seiches à la catalane
Total time: 45 min
Yield: Serves 4
Cuisine: Languedoc
Ingredients: 1 kg (2.2 lb) fresh cuttlefish, cleaned; 300 g (11 oz) cherry tomatoes, halved; 1 red onion, thinly sliced; 100 g (⅔ cup) Kalamata olives; 100 ml (½ cup) extra-virgin olive oil; The juice of 2 lemons; 1 bunch of flat-leaf parsley, chopped; 1 tsp smoked paprika

Catalan-style cuttlefish salad

⏱ 45 minServes 4Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)fresh cuttlefish, cleaned
300 g (11 oz)cherry tomatoes, halved
1red onion, thinly sliced
100 g (3½ oz)Kalamata olives
100 ml (½ cup)extra-virgin olive oil
The juice of 2 lemons
1bunch of flat-leaf parsley, chopped
1 tspsmoked paprika

1 kg (2.2 lb) fresh cuttlefish, cleaned
300 g (11 oz) cherry tomatoes, halved
1 red onion, thinly sliced
100 g (3½ oz) Kalamata olives
100 ml (½ cup) extra-virgin olive oil
The juice of 2 lemons
1 bunch of flat-leaf parsley, chopped
1 tsp smoked paprika

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large pot for the cuttlefish (24 cm / 9½ in)

1 large 2 L (2 qt) stainless-steel bowl

1 sharp knife (22 cm / 9 in blade)

1 cutting board

1 whisk for the dressing

1 silicone spatula

1 large round serving plate

Paper towels for drying

03 — Method

Clean the cuttlefish carefully, removing the innards and bone, then cut into 2 cm (¾ in) strips.
Cook the strips in the large pot of boiling salted water for 15 minutes until tender.
Check with a fork: they should be tender but still slightly firm.
Drain well and let cool on paper towels.
Make the dressing by mixing the extra-virgin olive oil with the lemon juice, smoked paprika and salt.
In the large bowl, mix the warm cuttlefish with the cherry tomatoes, red onion and black olives.
Pour over the dressing, sprinkle with chopped parsley and serve warm.