Ingredjenti
Kalamar500 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
Żejt tal-oliva2 tablespoons- Garlic, minced2 cloves
Pasta tat-tadam1 tablespoon- White grape juice0.5 cup
Salt0
Bżar iswed0
Kumin mgħaffeġ0
Passi
- 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 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:Kazzola - 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 minGħodda meħtieġa:Kazzola - 4
Spoon the sauce into plates and sprinkle with chopped parsley, coriander, and basil. Enjoy your meal.
5 min
Fatti tan-Nutrizzjoni
Kalamargħal kull 100gŻejt tal-olivagħal kull 100gPasta tat-tadamgħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gKumin mgħaffeġgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.