Try this Cuttlefish with spinach recipe, or contribute your own.
Suggest a better descriptionClean and wash the cuttlefish. If the cuttlefish is small leave it as such, otherwise cut in rounds. In a casserole heat olive oil and put the onions for 10'. After put the cuttlefish, the tomatoes, salt, pepper and dill. When it starts heating, put the lemon juice and add water. Leave food in low temperature for 20' and then add spinach. If needed, add a bit more water. When it gets mushy, it is ready to eat. Eat it cold.
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Serving Size: 1 Serving (667g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 68 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 152.3mg | 5 % | |
Potassium 1325mg | 35 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 6.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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