Logotipo à cores, da empresa Frijobel

Frijobel, frozen food products.

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CUTTLEFISH AND PRAWN FEIJOADA

E CAMARÃO

Main Course

35min

4 people

INGREDIENTS

8800 g large Frijobel cuttlefish 

600 g cooked and drained white beans

10 prawns

1 medium onion

3 cloves of garlic

1 bay leaf, organic

½ glass of white wine

3 tomatoes 

2 mini peppers

1/2 teaspoon sweet paprika

3 teaspoons extra virgin olive oil

Salt

Chilli sauce

1 stalk of parsley, organic

2 stalks of coriander, organic

 

INSTRUCTIONS

STEP BY STEP

  • 1

    corte-o-choco

    Start by cutting the cuttlefish into small cubes and reserve.

     

  • 2

    prepare-o-refogado

    Heat a drizzle of olive oil and sauté it with the chopped onion. After the onion has softened, add the chopped garlic and the bay leaf. Cook for 2 minutes.

     

  • 3

    acrescente-o-tomate

    Add the tomato, peeled and cut into pieces. Sauté for 5 minutes.

     

  • 4

    adicione-vinho

    Cool with a little white wine, let it evaporate and season with salt, pepper, chilli sauce and sweet paprika.

     

  • 5

    reduza-a-pure

    Reduce the sauce to purée and add the cuttlefish and chopped herbs. Mix and let it simmer, over low heat and covered, for 10 minutes.

     

  • 6

    juntar-os-gamboes

    Add the prawns, whole, cover with water and cook for another 10-15 minutes.

     

  • 7

    adicione-o-feijao

    Add the white beans, mix, correct the salt and the chilli and cook until the broth gets plenty of flavour and thickens slightly. Remove from heat and serve sprinkled with chopped coriander.