Cuttlefish with fideo pasta
Simple recipe of Cuttlefish with fideo pasta
Servings: 2 people
- 1 cuttlefish medium (500 g)
- ¼ red pepper chopped
- ½ onion minced
- 1 shot white wine
- 250 g tomato sauce
- 200 g fideo pasta
- olive oil
Fry the red pepper and set aside.
In the same oil fry slightly the onion and when it is browned add the cuttlefish, washed and chopped.
After shallow-frying the cuttlefish, add the white wine and water until it is covered. Let cook.
Halfway through cooking time add the fideo pasta and the tomato sauce. Add water to completely cover the fideos.
Slow cook until the fideos are "al dente".
Add the peppers we had put aside and serve.
Calories: 545kcal | Carbohydrates: 46g | Protein: 48g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 280mg | Sodium: 2342mg | Potassium: 1494mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2250IU | Vitamin C: 108.9mg | Calcium: 260mg | Iron: 17.3mg