Julienne of cuttlefish and prawns with mixed salad and saffron sauce

I n g r e d i e n t s

  • 16 large prawns
  • 400 gr  of cuttlefish
  • 100 gr of mixed salad
  • 1 courgette
  • 1 sachet of saffron
  • to taste extra virgin olive oil
  • to taste mixed pepper to taste
  • to taste salt
  • 25 dl of vegetable broth

I n s t r u c t i o n s

  • For the saffron sauce: coarsely chop the courgette pulp. In a pan, pour a drizzle of oil, the courgette, add a pinch of salt and pepper and cook over low heat until completely cooked. Blend everything and add the contents of a saffron sachet.
    Shell the prawns leaving the tail attached; cut the back to remove the casing. Clean the cuttlefish and cut into strips of equal size to ensure even cooking. Leave them to rest in a bowl with oil, salt and pepper for a couple of minutes.
    Bring a non-stick pan to temperature and roast cuttlefish and prawns, turning them often.
    Preparation of the dish: pleasantly distribute the mixed salad on the plate; place the cuttlefish fillets and the prawn tails and garnish with drops of saffron sauce and a drizzle of extra virgin olive oil.

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