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Kind
Pescados y mariscos
Kind
Pescados y mariscos
Ingredients:
Ingredientes: CALAMAR, Salsa de tinta [Fumet de PESCADO, cebolla fresca, tomate triturado natural, aceite de oliva intenso, zanahoria, puerro, tinta de calamar (SEPIA, (MOLUSCOS 40%), agua, sal, carboximetilcelulosa sódica), pulpa pimiento choricero (carne de pimento choricero 98%, ácido cítrico), pan de molde tramechini (Harina de TRIGO, agua, LECHE pasteurizada, aceite de oliva, sal, levadura, harina de MALTA, harina de habas de SOJA), VINO BLANCO, calo de pescado (Sal, maltodextrina (patata), PESCADO en polvo, proteína vegetal, hidrolizada (maíz girasol), aceite de girasol, vegetales dehidratado (cebolla, ajo), aromas), ALMENDRA, pimentón dulce, ajos, laurel], aceite de oliva intenso, BRANDY, pimienta negra, sal.
Información nutricional por cada 100g:
| Valor energético | 795 kJ / 190 kcal |
| Grasas | 3,16 g |
| De las cuales saturadas | 0,54 g |
| Hidratos de carbono | 5,79 g |
| de los cuales azúcares | 0,72 g |
| Proteína | 17,94 g |
| Sal | 0,4 g |
Cuttlefish tentacle chopped and slowly stewed with a classic ink sauce finished with a picada made from nuts, toasted bread, and black pepper.
This dish has been prepared by Alberto Molinero, a rising chef at Madrid Fusión and multiple times Best Chef of Castilla y León.At Erre de Roca, his most renowned restaurant, he holds a Michelin star and a Repsol Sol.
Net weight: 330g
Package: sealed tray.
Keep refrigerated at 0-4°C
Allergens: gluten, crustaceans, fish, milk, nuts, sulfites, and mollusks.
Ingredients 1:
Ingredients : CUTTLEFISH, Ink sauce, intense olive oil, BRANDY, black pepper, salt.
Nutritional information per 100g:
| Energy value | 795 kJ / 190 kcal |
| Fat | 3.16 g |
| Of which saturated | 0.54 g |
| Carbohydrates | 5.79 g |
| Of which sugars | 0.72 g |
| Protein | 17.94 g |
| Salt | 0.4 g |
Ingredients:
Ingredientes: CALAMAR, Salsa de tinta [Fumet de PESCADO, cebolla fresca, tomate triturado natural, aceite de oliva intenso, zanahoria, puerro, tinta de calamar (SEPIA, (MOLUSCOS 40%), agua, sal, carboximetilcelulosa sódica), pulpa pimiento choricero (carne de pimento choricero 98%, ácido cítrico), pan de molde tramechini (Harina de TRIGO, agua, LECHE pasteurizada, aceite de oliva, sal, levadura, harina de MALTA, harina de habas de SOJA), VINO BLANCO, calo de pescado (Sal, maltodextrina (patata), PESCADO en polvo, proteína vegetal, hidrolizada (maíz girasol), aceite de girasol, vegetales dehidratado (cebolla, ajo), aromas), ALMENDRA, pimentón dulce, ajos, laurel], aceite de oliva intenso, BRANDY, pimienta negra, sal.
Información nutricional por cada 100g:
| Valor energético | 795 kJ / 190 kcal |
| Grasas | 3,16 g |
| De las cuales saturadas | 0,54 g |
| Hidratos de carbono | 5,79 g |
| de los cuales azúcares | 0,72 g |
| Proteína | 17,94 g |
| Sal | 0,4 g |
Cuttlefish tentacle chopped and slowly stewed with a classic ink sauce finished with a picada made from nuts, toasted bread, and black pepper.
This dish has been prepared by Alberto Molinero, a rising chef at Madrid Fusión and multiple times Best Chef of Castilla y León.At Erre de Roca, his most renowned restaurant, he holds a Michelin star and a Repsol Sol.
Net weight: 330g
Package: sealed tray.
Keep refrigerated at 0-4°C
Allergens: gluten, crustaceans, fish, milk, nuts, sulfites, and mollusks.
Ingredients 1:
Ingredients : CUTTLEFISH, Ink sauce, intense olive oil, BRANDY, black pepper, salt.
Nutritional information per 100g:
| Energy value | 795 kJ / 190 kcal |
| Fat | 3.16 g |
| Of which saturated | 0.54 g |
| Carbohydrates | 5.79 g |
| Of which sugars | 0.72 g |
| Protein | 17.94 g |
| Salt | 0.4 g |
