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Recipe by Emporion
Orecchiette with seafood is a tasty and aromatic first course, typical of Apulian culinary tradition. The combination of fresh seafood with orecchiette pasta and the slightly spicy flavor of garlic and chili pepper makes this dish truly irresistible. It is perfect to enjoy on a summer evening, perhaps accompanied by a good glass of white wine. Preparing it is simple and quick, but the result is exceptional.
Step 1 of 8: Take the cuttlefish and cut them into small pieces
Step 2 of 8: Cook the seafood over low heat until it opens
Step 3 of 8: Shell them properly, some of them
Step 4 of 8: Brown the garlic, add the tomatoes, add the cuttlefish
Step 5 of 8: Cook until the water has evaporated
Step 6 of 8: Add the seafood and salt
Step 7 of 8: Cook the orecchiette
Step 8 of 8: Chop the arugula and mix everything together
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 462 kJ110 kcal |
| Fat | 1.32 g |
| of which saturated fatty acids | 0.34 g |
| Carbohydrates | 11.75 g |
| of which sugars | 1.05 g |
| Fibre | 0.56 g |
| Protein | 12.83 g |
| Salt | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
