Very tasty, cuttlefish is also rich in excellent nutrients, especially vitamin B12 and omega-3. If you do not find cuttlefish, substitute with squid.
|300 g||cuttlefish, or squid, cleaned and rinsed|
|1 tbsp||olive oil||15 mL|
|2 tbsp||Parsley and Garlic Base||30 mL|
|1/2 cup||white wine||125 mL|
|1 cup||frozen peas||120 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste|
Before you start
A pressure-cooker will reduce the cooking time.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Rinse the squid, drain and slice into 1 cm rings. Set aside.
- Heat the oil in a saucepan over medium-low heat. Add the squid and cook 2-3 min until they become opaque. Stir in the Parsley and Garlic Base then cook 2-3 min with stirring. Pour in th wine and the frozen peas. Add a little salt and pepper.
- Cover, reduce the heat and cook 45-50 min over very low heat, checking occasionally that the mixture stays moist. Add water if necessary. If using a pressure cooker the cooking time is reduced to 15 min.
- Adjust the seasoning then serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (170g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Free :
- Added Sugar
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K, Zinc
- Good source of :
- Calcium, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin E
- Source of :
- Fibre, Omega-3, Vitamin B1
|Meat and Alternatives||4 ½|