Seafood Pasta Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 168 μg | (84 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 small Octopus (ready to cook 500 grams)
- 50 milliliters White vinegar
- salt
- 300 grams mussels
- 150 grams dry white wine
- 350 grams Farfalle
- 200 grams Peas
- 1 handful fresh parsley
- 2 stalks Celery
- ½ red Bell pepper
- ½ yellow Bell pepper
- 1 mildly chili pepper
- 200 grams King prawn (peeled and deveined, up on the tail segment)
- 4 Tbsps olive oil
- ½ lemon (juice)
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 pinch sugar
Preparation steps
Rinse the octopus and bring about 2 liters of water, vinegar and 1 tablespoon of salt to a boil in a saucepan. Add octopus and simmer over low heat, half covered about 1 hour. Pierce with a fork and if the fork easily pulls out of the meat, it is ready. Then take from the cooking liquid and let cool. Cut into bite-sized pieces.
Rinse and clean the mussels thoroughly. Boil the wine and pour in the mussels. Cover and cook until the mussels have opened, 6-8 minutes. Then allow to cool and pull the mussels from shells or leave whole, as desired.
Cook the pasta in boiling salted water until al dente. In the last 2-3 minutes to add peas and continue cook. Then drain, rinse in cold water and drain. Rinse the parsley, shake dry, place 4 sprigs for garnish aside and finely chop the rest. Rinse celery, clean and cut into thin slices. Rinse, trim and chop the bell peppers. Rinse chile pepper, seed and cut into fine strips.
Rinse the prawns, drain and cook in 1-2 tablespoons hot oil in a pan together with the chile pepper, 2-3 minutes. Season with salt.
Whisk rest of oil with the lemon juice and vinegar and season with salt, pepper and sugar. Combine pasta with peas, bell peppers, celery, octopus, prawns, chile pepper, mussels and parsley in a large bowl. Mix in dressing and leave for about 30 minutes. Serve garnished with parsley and seasoning.
