How to make
Clean the cuttlefish from the membrane that surrounds it and the eye at the base of the tentacles. Boil it for 30 minutes along with the bay leaf and peppercorns.
If it is thicker, taste to see if it is tender and if necessary continue cooking a little longer. Strain it well and dry it. Cut it into pieces.
Fry the shrimp briefly on each side and if they are larger, chop them into pieces. Finely chop the lettuce.
In a bowl, combine the canned corn with parsley, lettuce, orange juice and crab sticks, cut into one-centimeter pieces.
As soon as the cuttlefish and shrimp are well cooled, add them and mix them with the mayonnaise and aioli, add as much salt as you like and a little black pepper.
Serve the salad beautifully shaped into a ring and garnish it with orange slices and balsamic reduction.
Serve it chilled at the festive table.
