Zutaten
Tintenfisch500 grams- Sea mussels or shellfish600 grams
- Shrimp, cooked and peeled500 grams
- Tomatoes, fresh500 grams
- Parsley, finely chopped1 bunch
- Coriander, finely chopped1 bunch
- Basil, finely chopped1 tablespoon
Olivenöl2 tablespoons- Garlic, minced2 cloves
Tomatenmark1 tablespoon- White grape juice0.5 cup
Salz0
Schwarzer Pfeffer0
Gemahlener Kreuzkümmel0
Schritte
- 1
Wash the calamari, cut into strips, and place in water with salt and ground pepper on the heat. Let it boil until cooked and then drain.
10 MinBenötigte Werkzeuge:
Topf - 2
Wash the shellfish and throw them into the same pot of water until they open, which indicates they are cooked. Remove them, open them, and take the meat, ensuring that any shell that is closed after cooking is spoiled.
10 MinBenötigte Werkzeuge:Topf - 3
Heat the oil and add the garlic, stirring briefly. Then add the chopped tomatoes, tomato paste, grape juice, salt, pepper, and cumin, stirring. Leave the pot uncovered for 20 minutes until it thickens, then add the calamari, shellfish, and shrimp.
20 MinBenötigte Werkzeuge:Topf - 4
Spoon the sauce into plates and sprinkle with chopped parsley, coriander, and basil. Enjoy your meal.
5 Min
Nährwertangaben
Tintenfischpro 100gOlivenölpro 100gTomatenmarkpro 100gSalzpro 100gSchwarzer Pfefferpro 100gGemahlener Kreuzkümmelpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.