Photo: K8
Tigres Rabiosos Recipe
17 ingredients
8 servings
openrecipes
Americans visiting Spain for the first time often mistakenly think that the food will be hot and spicy, like Mexican cuisine. But, in fact, Spanish food, although...
Estimated Nutrition (whole recipe, rough)
338
Calories
27g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, cut into a thin julienne
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried red chile flakes
- 4 cups canned diced tomatoes, drained
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Grated zest of 1 lemon
- 2 pounds black mussels (about 3 dozen), scrubbed
- 1/2 cup dry white wine
- 2 cloves garlic, crushed
- 4 sprigs thyme
- 1 bay leaf
- A few black peppercorns
- 2 tablespoons thinly sliced fresh chives
- Rock salt, for lining platter
- 1/2 lemon, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes