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Cuttlefish with spinach

A popular Greek recipe with pure ingredients that can be cooked easily and fast. The cleaned and freshly frozen cuttlefish, as well as the delicious spinach create a unique combination and a enjoyable meal. Just add tomato, olive oil and lemon juice and the dish is ready in merely 10 minutes! 

   

~ Tips and instructions ~

Open package and cook contents without defrosting.

You will need 200g peeled, chopped tomatoes, 70g olive oil and 15g-30g lemon juice (depending on the acidity)

  1. Empty the contents of the bag to a medium sized pan.
  2. Add the tomato, the olive oil and 70gr of water. Cover.
  3. Once it comes to a boil remove the lid, reduce heat to medium and let boil for 8 minutes. Just before removing the pan from heat add the lemon juice.
  4. Serve while still warm.

In the refrigerator: 24 hours

In the freezer:

6°C: 1 week

12°C: 1 month

18°C: until the expiry date

CAUTION: AFTER THAWING THE FISH, DO NOT RE-FREEZE

Nutritional value

ΘΡΕΠΤΙΚΗ ΑΞΙΑ ΚΑΤΑ ΜΕΣΟ ΟΡΟ ανά 100 γρ, (= Ανά μερίδα)
AVERAGE NUTRITIONAL VALUE per 100 γ (= Per portion)
% GDA**
Ενέργεια/Energy 67 Kcal / 281 kj 10%
Λιπαρά / Fat 3,4 g 14%
εκ των οποίων κορεσμένα / Saturated fat 0,5 g 7%
Υδατάνθρακες / Carbonhydrates 1,6 g 2%
εκ των οποίων σάκχαρα / of which sugars 0,6 g 2%
Πρωτείνες / Protein 6,9 g 41%
Αλάτι / Salt 0,8 g 41%
Φώσφορος / Phosphorus 330 mg 22% ΣΗΠ/RDA *
Βιταμίνη B12 / Vitamin B12 3,1 μg 22% ΣΗΠ/RDA *

 * Συνιστώμενη Ημερήσια Παροχή / Recommended Daily Allowance
** Ενδεικτική ημερήσια προσληψη για ένα ενήλικα (8400 kj / 2000 kcal)