Shrimp and mini cuttlefish salad with garlic marinade

Ingredients for 2 servings:

• 400 g shrimp(s)
• 400 g squid(s) (mini cuttlefish)
• 3 medium-sized garlic cloves
• 1 tsp parsley, finely chopped
• Olive oil or sunflower oil
• lemon juice
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

A simple recipe that requires little effort, but is still delicious!

Thaw the frozen prawns and baby cuttlefish and cook them in plenty of water with a little salt. I recommend cooking the cuttlefish for no longer than two minutes, as they will otherwise become too tough; two minutes should also be enough for the shrimp, as the frozen ones are usually pre-cooked. Pour a little sunflower oil into a bowl and slice the garlic cloves into medium-thin slices. Then, lightly press the garlic slices with a spoon to infuse more flavor into the oil, and then simply let them soak in. Add the cooked prawns and cuttlefish to the bowl with the oil, then add the finely chopped parsley and a little more, and season with about a tablespoon of lemon juice. If desired, add more salt if the seafood was not cooked with enough salt. Finally, mix everything well and let the marinade sit for two to four hours. It tastes best served chilled.