Verdinas in cuttlefish suquet
10.45€
Brand: The Cathedral of Navarra
Location: Mendavia - Navarra
Net weight: 360 gr
Drained weight: 350 gr
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Description
Verdinas in cuttlefish suquet.
Recipe made with green beans, a variety of small size and extremely thin skin, typical of Asturias and Galicia that is highly appreciated for seafood and fish dishes.
Ingredients: Green beans in cuttlefish suquet made with ingredients such as tomato, onion, carrot, suquet broth, onion, salt, etc.
Recommendations for use: In a saucepan: warm the jars in a water bath for about 15-20 minutes and then pour the contents of the container into a saucepan and finish heating over low heat. In microwave: not recommended.
Dish ready to taste.
Información adicional
| Weight | 0.570 kg |
|---|
Ingredients and allergens
Verdinas (56%), sepia, (15%), suquet broth (16%) (water, monkfish head (31%), galley (6%), whole peeled tomato, onion, carrot, olive oil, garlic, parsley, salt, sweet paprika, bay leaf, ñora , saffron), white wine, whole peeled tomato, olive oil, onion, salt, garlic, parsley, tomato concentrate and sweet paprika.
Description
Verdinas in cuttlefish suquet.
Recipe made with green beans, a variety of small size and extremely thin skin, typical of Asturias and Galicia that is highly appreciated for seafood and fish dishes.
Ingredients: Green beans in cuttlefish suquet made with ingredients such as tomato, onion, carrot, suquet broth, onion, salt, etc.
Recommendations for use: In a saucepan: warm the jars in a water bath for about 15-20 minutes and then pour the contents of the container into a saucepan and finish heating over low heat. In microwave: not recommended.
Dish ready to taste.
Información adicional
| Weight | 0.570 kg |
|---|
Ingredients and allergens
Verdinas (56%), sepia, (15%), suquet broth (16%) (water, monkfish head (31%), galley (6%), whole peeled tomato, onion, carrot, olive oil, garlic, parsley, salt, sweet paprika, bay leaf, ñora , saffron), white wine, whole peeled tomato, olive oil, onion, salt, garlic, parsley, tomato concentrate and sweet paprika.
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