Shellfish and Spicy Sausage Parcels
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 18 μg | (90 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 28.5 mg | (190 %) | ||
| Iodine | 435 μg | (218 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 1,292 mg | |||
| Cholesterol | 603 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6. Cut a 12 inch x 8 inch rectangle of wax paper.
2.
Fold paper in half, bringing the top side of the paper down and over. Open the paper back out again and place the cockles, chorizo, crushed tomato and pepper scattered on the bottom half of the paper, towards where the fold was made.
3.
Drizzle the olive oil and seasoning on top. Bring the top part of the paper back over, as you did when you made the first fold; this should enclose the ingredients.
4.
Fold the bottom edges of the paper back over themselves to create a 1 inch border along the bottom.
5.
Fold the left and right sides back in over the paper by roughly an inch towards the centre. Seal the side and bottom borders together by sewing kitchen string through them to secure.
6.
Carefully sit the paper on a baking tray. Bake for 10-12 minutes until the cockles open.
7.
Remove from the oven and carefully cut away the pocket of paper to reveal the ingredients; take care as the steam with escape quickly.
8.
Discard any cockles that are totally closed. Serve immediately.
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