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Calamarata with seaweed




Mantis shrimps

4 unit


6 unit


300 oz


300 oz


2 unit

Garlic and parsley, mix

40 oz

White wine

60 fl oz

Canned tomato sauce, without salt

50 fl oz

first courses from Italy

Calamarata with seaweed

Calamarata with seaweed

with fish with shellfish high in iron source of C vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Calamarata with seaweed

A first tasty and with bisque made directly into the pan. Ideal if you do not have time or time to make the broth apart.

Calamarata with seaweed step 1

step 1

Open mussels and clams. Filter and hold the water.

Calamarata with seaweed step 2

step 2

Clean the prawns by removing the carapace, the intestine and 4 of them from the head. (Throw the intestines and keep them from head to toe). Wash the cicadas

Calamarata with seaweed step 3

step 3

Prepare a sauce with shallard (2 small I) oil, a clove of garlic. Add the heads and the carapace.

Calamarata with seaweed step 4

step 4

Let go to moderate flame and smooth with half the wine. Add mussels and clams water at a time until all the flavor of the shrimp will be in the cooking bottom

Calamarata with seaweed step 5

step 5

After getting a tasty base (about 15 minutes) filter everything and put it back in the pan. At this point, add the fish, blend with the wine.

Calamarata with seaweed step 6

step 6

Add salt and pepper after adding 3 tablespoons of tomato paste. Do not bother them.

Calamarata with seaweed step 7

step 7

Remove the seafood and pour the coarse calamarata into the gravy with 2 minutes in advance. Served with boiling water, sprinkled with parsley and served by decorating with fish.

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