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Antipasti / STARTERS

Cuttlefish in a spinach and tomato stew

Seppie in guazzetto di spinaci e pomodoro

This dish is inspired by ‘cuttlefish in zimino’, a style of preparation typical of the Liguria region of Italy. Combining tomatoes and spinach, our version of this seafood dish represents everything that the Italian Riviera has to offer on one single plate.

£ 9.90 / serving

FRESH

FISH
192
KCAL

Ingredients

Cuttlefish

Cuttlefish 45% (CUTTLEFISH (origin: zone FAO 71 – Indopacific region), salt), tomato sauce (origin: Italy) 28%, spinach leaves 11% (origin: Italy), Extra Virgin Olive Oil, onion, salt.

Nutrition facts

Nutrition fact: average values for 100g
KJ/Kcal: 538/128
Fat: 7.4
Of which saturated: 0.9
Carbohydrates: 2.7
Of which sugars: 2.3
Protein: 12.5
Salt: 1.2
Allergens: MOLLUSCS

Keep refrigerated between 0° – 4°C Consumer within 1 day after opening.

Calories per serving: 192 kCal

Net weight Cuttlefish: 150 g

Total net Weight: 150

Cooking instructions

This dish is making a perfect starter dish for lunch or dinner, served hot. It is already cooked, so very easy and quick to heat up. Open the box, pierce the film and heat up the in a microwave for 3 minutes at 750w. In alternative, remove the tray and heat up in a non-sticky pan for 5 minutes. Plate in a small bowl and add your ‘last touch’ as you wish.

Our pairing’s recommendation?

The intense flavour of cuttlefish combined with tomatoes and spinach need a strong olive oil to match with. Filippo Berio’s 100% Italian Extra Virgin Olive oil is a heaven touch on this dish.

Enjoy!

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