Warm seafood salads are popular all along the Adriatic coast of Italy. This one, from Friuli-Venezia Giulia, is made especially tasty by the addition of anchovy paste and garlic, and has a finishing touch of rocket to add pepperiness to the dish. You could make the same salad using different types of seafood, such as octopus, squid, prawns or a mixture of fish and shellfish, including mussels and chunks of firm white fish. If the cuttlefish are small and tender, it is better to leave them whole rather than chopping them.
© 2017 All rights reserved. Published by Anness.