Recipe for 2 people | Low difficulty
2 cans of cuttlefish in olive oil, 1 carrot, ½ zucchini, ½ green pepper, cherry tomatoes, ginger, corn oil, soy sauce, fresh parsley.
Wash and cut a carrot into thin shreds, half a zucchini and half a green pepper. In a wok frying pan, sauté the vegetables with three tablespoons of corn oil on a high heat, until achieving “al dente” texture. Add a dash of soy sauce and some grated ginger. Add the cuttlefish in olive oil, 10 cherry tomatoes cut into quarters and the finely chopped fresh parsley. Sauté for one minute before serving.