4 Serves
88 Mins
Clean and prepare the mixed seafood, ensuring clams and mussels are scrubbed and shrimp are deveined.
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SpanishVitamin K
252 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
485 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
22 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Finely dice the onion and garlic using a chefs knife on a cutting board.
Heat extra virgin olive oil in the Cataplana pan over medium heat.
Sauté the onion and garlic until softened, then stir in the tomato paste and white wine to create the base.
Add the mixed seafood to the pan, season with salt and pepper, and close the lid to steam for 20 minutes.
Garnish with fresh parsley and serve immediately directly from the pan.
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Tunisian