Peas with Seafood

Majid Al-SayedCozinheiro

Ingredientes

• 1 kilogram of peas
  1 kilogram
• 1/2 kilogram of calamari (squid), cuttlefish, a type of seafood mollusk
  0.5 kilogram
• 4 cloves of garlic
  4 clove
• 2 tomatoes
  2 piece
• 1 tablespoon of canned tomatoes
  1 tablespoon
• 3 tablespoons of oil
  3 tablespoon
• Sal
  0
• Pimenta preta
  0
• Pimenta Vermelha
  0
• Açafrão
  0
• Cominho
  0

Passos

1. 1

   Clean the cuttlefish well and cut it into medium-sized pieces.

   Utensílios necessários:

   Faca

   Tábua de corte

   5 minutos
2. 2

   In the pressure cooker, sauté the crushed garlic in oil for a bit, then add the cuttlefish and stir slightly.

   Utensílios necessários:

   Panela de pressão

   5 minutos
3. 3

   Add the peas, salt, red pepper, black pepper, and saffron to the cuttlefish.

   5 minutos
4. 4

   Stir the mixture for a quarter of an hour until the juices from the cuttlefish are released and mix with the peas.

   15 minutos
5. 5

   Add a large tablespoon of canned tomatoes to the cuttlefish and stir for 5 minutes.

   5 minutos
6. 6

   Add the peeled and chopped tomatoes to the mixture, 1/2 cup of water, and a quarter tablespoon of cumin.

   5 minutos
7. 7

   Close the pressure cooker and leave it for half an hour on medium heat.

   30 minutos
8. 8

   Serve the peas with cuttlefish in a serving dish and enjoy hot alongside a green salad.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Pimenta Vermelhapor 100g

Energia300 kcal

Proteínas12 g

Gordura Total15 g

Carboidratos40 g

Fibra Alimentar10 g

Açúcares Totais5 g

Açafrãopor 100g

Energia300 kcal

Proteínas10 g

Gordura Total5 g

Carboidratos60 g

Fibra Alimentar20 g

Açúcares Totais2 g

Cominhopor 100g

Energia375 kcal

Proteínas18 g

Gordura Total22 g

Carboidratos44 g

Fibra Alimentar11 g

Açúcares Totais2.2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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