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Squid and cuttlefish salad with seaweed powder

Squid with Cuttlefish salad and seaweed powder

Squid and cuttlefish salad with seaweed powder

  • Difficulty: Easy
  • Average Time: 25 min of preparation, 15 min of cooking 
  • Type of Cooking: Pan  
  • Doses for: 6 people


  • 300 gr sepia
  • 300 gr squid
  • 200 gr mushrooms
  • 1 carrot
  • 1 celery parsley to taste
  • Salt to taste
  • mustard to taste 
  • Lemon to taste
  • olive oil 


  1. Cut the cuttlefish into thin strips, cut the squid into rounds, and clean the mushrooms.
  2. Bring the oil to 80 ° (2 liters per 600 gr of fish) with a cooking thermometer, turn off the heat, dip the fish and mushrooms and leave to dip until it reaches 45 ° c.
  3. Meanwhile, cut the carrot and celery into julienne strips and keep them in cold water to maintain the crunchiness.
  4. With a blender prepare a dressing with parsley, salt, mustard, lemon, and oil and keep in the fridge.
  5. Fry, dry well, and crumble the seaweed in a small bowl.
  6. Drain the salad, season it with the dressing, serve up and finish with the vegetables and seaweed powder.
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