For the sauce
4 medium squid tubes, cleaned, cut into rings (approximately 1 kg)
4 tablespoons of olive oil
1 small onion (70 g), finely chopped
3 medium tomatoes (360 g), peeled and seeded, finely chopped
1 medium carrot (120 g), finely chopped
2/3 cup of white wine (160 ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
100 g of small shrimp, cleaned
100 g of cooked mussels without shells
500 g of talharim
2 tablespoons of chopped parsley
For the sauce
4 medium squid tubes, cleaned, cut into rings (approximately 1 kg)
4 tablespoons of olive oil
1 small onion (70 g), finely chopped
3 medium tomatoes (360 g), peeled and seeded, finely chopped
1 medium carrot (120 g), finely chopped
2/3 cup of white wine (160 ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
100 g of small shrimp, cleaned
100 g of cooked mussels without shells
500 g of talharim
2 tablespoons of chopped parsley
In a large pot, bring 5 liters of water with 1 tablespoon of salt and a thread of olive oil to a boil over high heat
Prepare the sauce: in a large frying pan, sauté the squid in olive oil over medium heat until it starts to turn opaque (about 3 minutes)
Add the onion, tomato, carrot, white wine, salt, and pepper, and cook until the squid is tender (about 15 minutes)
Add the shrimp and mussels and cook for about 5 minutes
Cover and reserve
Cook the talharim in boiling water until it's al dente
Drain, mix with the reserved sauce, and sprinkle with parsley
Serve immediately
505 calories per serving
