Marine Marinara Sauce

Simge KoçyiğitCozinheiro

Ingredientes

• Lula
  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
• Azeite
  2 tablespoons
• Garlic, minced
  2 cloves
• Extrato de tomate
  1 tablespoon
• White grape juice
  0.5 cup
• Sal
  0
• Pimenta preta
  0
• Cominho em pó
  0

Passos

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.

   Utensílios necessários:

   Panela

   10 minutos
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.

   Utensílios necessários:

   Panela

   10 minutos
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.

   Utensílios necessários:

   Panela

   20 minutos
4. 4

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

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Lulapor 100g

Energia92 kcal

Proteínas16 g

Gordura Total1 g

Carboidratos3.1 g

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

Extrato de tomatepor 100g

Energia100 kcal

Proteínas1.5 g

Gordura Total0.5 g

Carboidratos24 g

Açúcares Totais20 g

Fibra Alimentar2 g

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Cominho em pópor 100g

Energia375 kcal

Proteínas18 g

Gordura Total22 g

Carboidratos44 g

Fibra Alimentar11 g

Açúcares Totais2 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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