1 tablespoon vegetable oil
4 baby octopuses, thawed if frozen
1 teaspoon chili flakes
1 teaspoon butter
1 tablespoon dill, chopped
2 ounces of fennel, sliced
6 cherry tomatoes, halves
1 teaspoon ginger, chopped
1 teaspoon white wine vinegar
1 tablespoon olive oil
- Heat the oil in a skillet over medium heat. Add the baby octopus and squid, and season them with chili flakes, salt, and pepper.
- Cook the squid for 2 minutes, and then take them out. Add the butter, melt it, and continue cooking the baby octopus for 2 more minutes.
- Add the dill and fennel in a large salad bowl. Add the cherry tomatoes, ginger, white wine vinegar, olive oil, and squeeze the juice out of a quarter of a lemon.
- Thinly slice the squids, and add them in the salad bowl along with the baby octopus.