Ingredients with Measurements:
- 1 lb. cuttlefish, cleaned and sliced into rings
- 1 lb. potatoes, peeled and cubed
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes and cuttlefish
- Mixing bowl
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes or until tender. Drain and set aside.
2. In the same pot, bring salted water to a boil. Add the sliced cuttlefish and cook for 2-3 minutes or until tender. Drain and set aside.
3. In a mixing bowl, combine the cooked potatoes, cuttlefish, red onion, cherry tomatoes, and chopped parsley.
4. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 15g
- Total carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Squid can be used instead of cuttlefish.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add sliced olives or capers for a briny flavor.
- Add diced bell peppers or cucumber for a fresh crunch.
- Use different herbs such as basil or cilantro.
Tips and tricks:
- Make sure to clean the cuttlefish thoroughly before slicing.
- Do not overcook the cuttlefish as it can become tough and rubbery.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or lemon wedges.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- Roasted sweet potatoes.
Troubleshooting advice:
- If the cuttlefish is tough, it may have been overcooked. Be sure to only cook for 2-3 minutes or until tender.
Food safety advice:
- Make sure to clean the cuttlefish thoroughly before cooking.
- Store leftover salad in the refrigerator and consume within 3 days.
Food history:
- Cuttlefish is a type of cephalopod that is commonly found in Mediterranean cuisine.
Flavor profiles:
- The salad has a fresh and tangy flavor from the red wine vinegar and cherry tomatoes, with a subtle brininess from the cuttlefish.
Serving suggestions:
- Serve as a light lunch or dinner.
- Great for picnics or outdoor gatherings.
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Taste: Tangy, Savory, Salty, Herbaceous