Cuttlefish and prawn salad 

Cuttlefish and prawn salad, delicious and inviting, perfect as an appetizer on any occasion and in summer it is an excellent cold main course. It can be made in less than an hour and can be prepared well in advance. I love it and children love it too, served with a focaccia it is really a complete meal. Follow me as I explain how to prepare it.

Ingredients

800 g Cuttlefish

300 g Shrimps

2 carrots

1stick of celery

1 sprig Parsley

1 lemon

Salt

Extra virgin olive oil

Preparation

To make the Cuttlefish and Shrimp Salad, first, clean the cuttlefish. Put 1 liter of cold water, 1 stick of celery, 1/2 onion, 1 carrot in a pot and bring to a boil then add the cuttlefish and cook for about 25 minutes. Remove the cuttlefish and throw in the peeled and unthreaded prawns and cook for just a couple of minutes. When the cuttlefish is cold, cut it into strips and place in a bowl. Add the shrimps and season with finely chopped fresh parsley, salt, oil and lemon juice and the thinly sliced celery from which you have removed the outer skin. The cuttlefish and prawn salad is ready to be served.