Calories
650 kcal
Protein
94.1 g
Fat
23.5 g
Carbohydrates
10.5 g
Remove the squid’s entrails, rinse and cut into large pieces. Wash the cuttlefish under cold water, then cut into large pieces.
Crush the garlic in a press or finely cut it.
Heat the frying pan, add olive oil, a pinch of salt and crushed garlic. Saute for 2 minutes, then remove the garlic. Put the chopped seafood, cook for about 5 minutes. Season with ground pepper. In 5 minutes pour wine into the frying pan. Cook until it evaporates, then remove from the stove.
Heat the frying pan. Brown almond petals without oil, stirring occasionally. It will take about 5 minutes.
Wash the cucumbers and cut into rings.
Wash the arugula, but don’t tear its leaves. Take salad bowl and put all the ingredients. Drizzle with olive oil and sprinkle with almond petals.
Tenderize the squid and cuttlefish before cooking. To do this, use a mallet.
Buy the cleaned cuttlefish. You will save time for removing ink sac, because it’s hard to do.
Bon Appetit!
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