Cuttlefish Salad
Salada de Choco
Salada de Choco
INGREDIENTS
- Clean Cuttlefish Brasmar
- 1 clove of minced garlic
- 10 ml of olive oil
- Salt to taste
- Pepper to taste
- 10 ml of Brandy
- Fresh chopped parsley to taste
- 4 slices of bread for toasting
PREPARATION
Cut the cuttlefish into small cubes.
Heat a frying pan with a dash of olive oil and chopped garlic until it bursts.
Add the cuttlefish squares and season with pepper and salt.
Sauté until lightly browned.
Add the brandy and flambé until the alcohol evaporates.
Sprinkle with chopped parsley.
Toast the slices of bread to accompany.
PREPARATION
Cut the cuttlefish into small cubes.
Heat a frying pan with a dash of olive oil and chopped garlic until it bursts.
Add the cuttlefish squares and season with pepper and salt.
Sauté until lightly browned.
Add the brandy and flambé until the alcohol evaporates.
Sprinkle with chopped parsley.
Toast the slices of bread to accompany.
