Rice Salad with Cuttlefish Recipe

Ingredients:

• 1½ cups of cooked rice
• 2 cuttlefish, cleaned and sliced
• 1 small onion, finely chopped
• 2 small cloves of garlic, finely chopped
• 1 small red bell pepper, diced
• 4 tablespoons of olive oil
• 1 tablespoon of white wine vinegar
• 1 tablespoon of fresh parsley, finely chopped
• Salt and pepper to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the cuttlefish and cook for 3-4 minutes or until they turn golden brown on both sides. Remove from the pan and set aside.
2. In the same pan, add the remaining 2 tablespoons of olive oil and sauté the onion, garlic, and red bell pepper over medium heat until they become soft and translucent. This should take around 5-6 minutes.
3. Add the cooked rice and stir until it’s well combined with the vegetables. Then, add the white wine vinegar and cook for another 2-3 minutes. Finally, add the cooked cuttlefish, parsley, salt, and pepper, and stir everything together until everything is well combined.
4. Transfer the rice salad with cuttlefish to a serving bowl and chill for at least 30 minutes. This is best served cold.

Verdict:

This rice salad with cuttlefish is a refreshing and tasty way to enjoy a unique seafood dish. The combination of the tender cuttlefish with the nutty flavor of the rice and the crunch from the fresh vegetables makes this a perfect summer recipe. The zestiness from the white wine vinegar, paired with the savory cuttlefish and sweet red bell peppers, creates a nice balance of flavors in this light and easy salad.

Serving Suggestions:

Serve this rice salad with cuttlefish as a light lunch or a side dish with grilled meats or seafood. For an added crunch, sprinkle some roasted cashews on top. This dish goes well with a dry white wine or a cold beer.