Ingrédients
Calamar500 grams- Sea clams or shellfish600 grams
- Cooked and peeled shrimp500 grams
- Fresh tomatoes500 grams
- 1 bunch of finely chopped parsley1 bunch
- 1 bunch of finely chopped coriander1 bunch
- 1 tablespoon of finely chopped basil1 tablespoon
Huile d'olive2 tablespoons- Minced garlic2 cloves
Concentré de tomate1 tablespoon- White grape juice0.5 cup
Sel0
Poivre noir0
Cumin moulu0
Mesures
- 1
Wash the calamari, cut into strips, and place in water with salt and ground pepper over heat. Let it boil until cooked and then drain.
10 minutesMatériel requis:
Marmite - 2
Wash the clams or 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 closed shellfish after cooking are discarded.
10 minutesMatériel requis:Marmite - 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, clams, and shrimp.
20 minutesMatériel requis:Marmite - 4
Spoon the sauce into plates and sprinkle with chopped parsley, coriander, and basil. Enjoy!
5 minutes
Faits nutritionnels
Calamarpour 100gHuile d'olivepour 100gConcentré de tomatepour 100gSelpour 100gPoivre noirpour 100gCumin moulupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.