Calamari salad
Ingredients for Calamari salad
| Amount | Ingredient |
|---|---|
| 1 cup | Peas |
| 1 tbsp | Olive oil |
| 1 pc | Garlic |
| 1 small | Carrot |
| 1 / 4 liter | Vegetable broth |
| 1 Stg | Celery |
| 1 small | Red onion |
| 1 pinch | Salt |
| 1 pinch | Pepper |
| 300 grams | Sepia (cuttlefish) |
| 1 bunch | Parsley |
| 4 cl | Lemon juice |
| 1 / 2 tsp | Red pepper powder |
| 2 tbsp | Cooking water |
| 1 Stg | Spring onion |
| 1 tbsp | Dried tomatoes |
| 1 Stg | Celery |
| 1 pinch | Pepper |
| 1 pinch | Salt |
Calamari salad Directions
Chickpeas with vegetable stock over low heat about 45 minutes to cook, then add the finely chopped vegetables and cook for another 5 minutes. Everything you enter a sieve, pour into a bowl, let cool slightly and season with olive oil, salt and pepper.
Cuttlefish:
The water squid, cut the ball-shaped body with a knife and remove all residue under running water. The head and chewing tools to cut off the tentacles. Arms and body type into boiling salted water and cook until tender about 30 minutes. Sepia cut into strips and season with remaining ingredients in a salad.
Chickpea salad on a large platter and pass the cuttlefish in the middle.
