Marine Marinara Sauce

Simge KoçyiğitCuoco

Ingredienti

• Calamari
  500 grams
• Sea mussels or shellfish
  600 grams
• Shrimp, cooked and peeled
  500 grams
• Tomatoes, fresh
  500 grams
• Parsley, finely chopped
  1 bunch
• Coriander, finely chopped
  1 bunch
• Basil, finely chopped
  1 tablespoon
• Olio d'oliva
  2 tablespoons
• Garlic, minced
  2 cloves
• Concentrato di pomodoro
  1 tablespoon
• White grape juice
  0.5 cup
• Sale
  0
• Pepe nero
  0
• Cumino macinato
  0

Passi

1. 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.

   Utensili necessari:

   Pentola

   10 min
2. 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.

   Utensili necessari:

   Pentola

   10 min
3. 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.

   Utensili necessari:

   Pentola

   20 min
4. 4

   Spoon the sauce into plates and sprinkle with chopped parsley, coriander, and basil. Enjoy your meal.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Calamariper 100g

Energia92 kcal

Proteine16 g

Grassi totali1 g

Carbohydrate3.1 g

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Concentrato di pomodoroper 100g

Energia100 kcal

Proteine1.5 g

Grassi totali0.5 g

Carbohydrate24 g

Zuccheri totali20 g

Fibre alimentari2 g

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Cumino macinatoper 100g

Energia375 kcal

Proteine18 g

Grassi totali22 g

Carbohydrate44 g

Fibre alimentari11 g

Zuccheri totali2 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag