Ingrédients
Crevette1 kilogram- Calamari (Squid)1 kilogram
Oignon4 pieces- Tomato, grated6 pieces
- Green chili pepper, chopped1 piece
- Garlic clove, grated4 cloves
Épices1.5 tablespoons- Salt to taste0
Sauce tomate2 tablespoons- Peeled and grated almonds0
Mesures
- 1
Clean the squid and shrimp thoroughly, wash with water and lemon well, then boil the squid until cooked and drain from the boiling water.
10 minutesMatériel requis:🍳Bowl
Marmite - 2
Boil the shrimp until cooked, then drain from the boiling water.
5 minutesMatériel requis:Marmite - 3
In a pot over heat, add a little corn oil, then add the onion, garlic, and pepper, and stir until they soften. Then add the tomato until it boils, then add the sauce and let it simmer.
10 minutesMatériel requis:Marmite
Cuillère - 4
Add the squid and shrimp to the mixture and let it cook for a while, then add salt and spices and stir well.
5 minutesMatériel requis:MarmiteCuillère - 5
Pour the mixture into a clay bowl and sprinkle the grated almonds on top, then place it in the oven on the grill to brown the almonds, then serve.
5 minutesMatériel requis:🍳Clay bowl
Four
Faits nutritionnels
Crevettepour 100gOignonpour 100gÉpicespour 100gSauce tomatepour 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.