Sepia salad with garlic and parsley

Ingredients for 2 servings:

• 1 cuttlefish (sepia)
• 2 tbsp vinegar
• 5 garlic cloves
• 1 handful of parsley
• 1 pack of lamb’s lettuce or lettuce
• 2 tbsp olive oil
• 1 tbsp vinegar (raspberry vinegar or pomegranate vinegar)
• 1 tbsp balsamic vinegar
• Salt
• Sugar
• 3 handfuls of crab, frozen
• 1 tsp, levelled honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Have the cuttlefish butchered at the store so you don’t have to worry about the ink. Bring water to a boil, add 2 tablespoons of vinegar, and place the cuttlefish in it whole. Let it simmer for about 90 minutes. Do not add salt, or the cuttlefish will become tough as rubber. The vinegar ensures that the cuttlefish becomes nice and tender. Rinse under cold water and clean it a little more. Then cut into strips and place in a bowl. Meanwhile, finely grind or blend the garlic cloves and parsley. Add salt, mix with 1 tablespoon of olive oil, and add the cuttlefish. Stir well and let it marinate in the refrigerator for 20-30 minutes. Now sort the lettuce, wash it, and drain it. Make a dressing with 1 tablespoon of olive oil, vinegar, balsamic vinegar, salt, sugar, and a little cold water. Place the crabs in a pan, drizzle with honey, and simmer in the defrosted water until the liquid has evaporated. But be careful not to burn the crab. Spread the dressing and the crab over the salad and mix well. Serve the cuttlefish strips on the side or scatter them over the salad. Serve with ciabatta bread.