(Percentage of daily recommendation)
|Calorie||868 cal.||(41 %)|
|Protein||110.59 g||(113 %)|
|Fat||26.91 g||(23 %)|
|Carbohydrates||32.2 g||(21 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.67 g||(9 %)|
|Vitamin A||641.2 mg||(80,150 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.17 mg||(1 %)|
|Vitamin B₁||0.81 mg||(81 %)|
|Vitamin B₂||2.61 mg||(237 %)|
|Niacin||26.41 mg||(220 %)|
|Vitamin B₆||0.62 mg||(44 %)|
|Folate||233.84 μg||(78 %)|
|Pantothenic acid||3.31 mg||(55 %)|
|Biotin||23.83 μg||(53 %)|
|Vitamin B₁₂||64.72 μg||(2,157 %)|
|Vitamin C||92.42 mg||(97 %)|
|Potassium||1,676.1 mg||(42 %)|
|Calcium||368.79 mg||(37 %)|
|Magnesium||195.97 mg||(65 %)|
|Iron||29.48 mg||(197 %)|
|Iodine||300.75 μg||(150 %)|
|Zinc||11.38 mg||(142 %)|
|Saturated fatty acids||4.27 g|
- 1 lemon (juice)
- 4 Tbsps White vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 350 grams small Cuttlefish (ready to cook or cuttlefish)
- 1 kilogram mussels
- 200 milliliters dry white wine
- 350 grams jumbo shrimp tail (raw)
- 2 garlic cloves
- 2 stalks Celery
- 1 Red chili pepper
- 1 handful parsley
- 2 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- 1 Red onion
- 100 grams Lettuce (such as arugula and oak leaf)
Boil about 500 ml of water boil with 2 tablespoons of lemon juice, vinegar, bay leaf, peppercorns and 1 teaspoon salt. Rinse squid and place in broth. Reduce heat and cover and simmer over low heat for about 25 minutes.
Meanwhile, rinse and clean mussels. Discard any open mussels. Boil wine in a pot. Add mussels to pan and cover and cook for about 10 minutes.
Rinse shrimp and peel shrimp tails. Place shrimp in boiling salted water. Remove from heat and let stand until done for about 3-4 minutes. Remove shrimp from water and drain in a colander.
Remove squid from hot water, drain and let cool and cut into pieces. Remove mussels from pan, drain and let cool and remove mussel meat from shells.
Peel garlic and chop finely. Rinse celery, drain and pat dry and cut into slices. Rinse chile pepper, drain and pat dry and cut in half and remove seeds and finely chop. Rinse parsley, shake dry and pluck leaves and finely chop. Mix with chile, 2-3 tablespoons lemon juice, balsamic and oil and season with salt and pepper. Stir in mussels, shrimp, squid, celery and garlic. Let stand for about 20 minutes.
Peel onion, halve and cut into thin slices. Rinse lettuce and spin dry and cut into bite-size pieces. Arrange on a plate or in a bowl.
Stir together onions and seafood salad and season to taste. To serve, place seafood salad on lettuce leaves.