Seafood salad

Ingredients for 4 servings:

Cuttlefish 400 g

Squid 3 pcs.

Argula 100 g

Cucumber 3 pcs.

Almond slices 50 g

Olive oil 50 ml

Garlic 3 cloves

Ground black pepper to taste

Coarse sea salt to taste

White wine 100 ml

Preparation:

1. Clean the carcasses of squid from the insides, rinse and cut into large pieces — 1.5–2 cm thick.
2. Heat a dry frying pan, sprinkle it with sea salt (a large pinch is enough), throw all the seafood in and fry for about five minutes. Add pepper and finely chopped garlic a minute before cooking is done. Pour in the wine, wait until it evaporates, then remove the pan from the heat.
3. Fry the almonds in a dry frying pan until they're golden brown. Stir occasionally. It will take about five minutes.
4. Cut cucumbers into circles half a centimeter thick, mix them in a large bowl with arugula and seafood. Season the salad with olive oil, sprinkle with almond slices before serving.