Squid and Tomato Dish
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams ready to cook Cuttlefish (or octopus)
- 2 Tbsps olive oil
- 1 onion
- 700 grams Tomatoes
- 2 Tbsps Tomato paste
- 1 tsp ground paprika
- 1 Pepperoncini
- 1 tsp thyme
- 250 milliliters Fish broth
Preparation steps
1.
Rinse squid or octopus and cut into small pieces. Heat oil in a large saucepan. Peel onion, cut and saute. Add squid and simmer for 20 minutes over medium heat in closed pan.
2.
Blanch tomatoes, peel, remove seeds and cube flesh. Mix tomato paste and paprika with squid. Rinse pepperoncini, cut in half lengthwise, remove seeds and finely chop. Add tomatoes and season with thyme and salt. Pour in fish broth, close pot and simmer for a 1/2 hour. Season with salt and pepper.
3.
Serve with rice.
