Photo: Eaters Collective
seafood pasta with picada
16 ingredients
Serves 6
openrecipes
Spanish seafood dish from good food magazine 2000
Estimated Nutrition (whole recipe, rough)
453
Calories
45g
Protein
27g
Fat
6g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml olive oil
- 300g squid sliced into rings
- 350g monkfish cut into chunks
- 2 garlic cloves chopped
- 1 or 2 tomatoes chopped
- 1/2 or 1 tsp smoked paprika
- 18 raw tiger prawns, shell removed
- 12 cooked mussels
- 300g spaghetti, broken in half
- 3 pints fish stock
- large prawns in their shells (2 or 3 per person)
- have also added scallops, clams or other white fish
- FOR THE PICADA
- 2 garlic cloves
- 3 tbsp flat leaf parsley
- pinch salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes