Name: Julienne of cuttlefish and prawns with mixed salad and saffron sauce
Ingredients: 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

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.