Seafood Salad

Ingredients

• 100 g shrimp (pre‑cooked)
• 200 g pre‑frozen cuttlefish tubes (thawed)
• 1 Garlic clove
• 2 onions
• 2 stalks celery
• 1 yellow bell pepper
• 100 g cherry tomatoes
• 1 Lime
• 1 bunch Basil
• 4 tbsp olive oil
• 50 ml fish stock (glass bottle)
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 8 small green olives (pitted)

Instructions

1. 1.

   Score the tops of the shrimp with a knife and remove the black digestive tracts. Rinse the shrimp and pat dry.

2. 2.

   Place the cuttlefish tubes in a colander, rinse, pat dry, and slice crosswise into rings.

3. 3.

   Peel and finely dice the garlic and onions.

4. 4.

   Clean, wash, and if necessary de‑string celery; slice thinly. Halve the bell pepper, remove seeds, wash, and cut into narrow strips.

5. 5.

   Wash and halve the tomatoes. Cut the lime in half and squeeze out the juice.

6. 6.

   Wash basil, shake dry, pluck leaves, and chop with a large knife.

7. 7.

   Heat 1 tbsp olive oil in a non‑stick pan. Sauté the cuttlefish rings and shrimp over medium heat for 2 minutes, stirring.

8. 8.

   Add the onion and garlic cubes and cook for 1 minute more.

9. 9.

   Pour in fish stock and white wine vinegar, stir, season with salt and pepper, and reduce the liquid by half. Transfer everything to a salad bowl and let cool slightly.

10. 10.

    Meanwhile, pour 1 tbsp oil into the hot pan. Sauté celery and pepper pieces for 1–2 minutes, then let cool. Finely chop olives. Add the cooled vegetables to the seafood.

11. 11.

    Whisk lime juice, 3 tbsp water, salt, pepper, and remaining oil in a small bowl to make a dressing. Fold tomatoes and olives into the seafood mixture, sprinkle with basil, and serve.