Mediterranean sauce 450 g

Arbi seafood tomato sauce is a perfect blend of mussels, clams, squid, shrimp, and king prawns in a richly flavourful sauce that transports the palate to heights of taste. Seafood Tomato Sauce is perfect for spaghetti and short pasta and is a sight just to behold because it contains shrimp tails, mussels and clams in their shells. It takes 7 minutes to prepare and anyone can cook it.

1 portionsù

450 g net weight

How to cook it

Pan 7 minutes

Ingredients

Mix of MOLLUSCS and CRUSTACEANS 56% [CLAMS in shell, MUSSELS in shell, Shelled mussels, Peeled SHRIMPS (SHRIMP, antioxidant: sodium METABISULPHITE)(1*) or Peeled king prawns (king prawns, antioxidant: Sodium METABISULPHITE) (2*), king prawn tails (KING PRAWNS, antioxidant: Sodium METABISULPHITE)(3*) or code di KING PRAWNS (king prawns, antioxidant: Sodium METABISULPHITE) (4*)], sauce (water, MOLLUSCS, sunflower oil, extra virgin olive oil, garlic, FISH, white wine (contains SULPHITES), salt, parsley, yeast extract, chilli pepper). GLUTEN FREE. (*) The numbers next to the ingredients and shown on the side of the box, where the expiry date and batch number are found, indicate the ingredients used.

All ingredients do not contain, are not made of and are not obtained from genetically modified organisms.

Products or individual substances that may cause allergies or intolerances are highlighted in capital letters in the ingredients list.

Nutritional info

Typical values per 100 g
Energy 407 kJ / 98 kcal
Fat 7,5 g
of which saturates 1,1 g
Carbohydrates 1,6 g
of which sugars 0,0 g
Protein 6,1 g
Salt 1,39 g

Preparation

A classic with spaghetti

Boil about 250-300g of pasta in salted water (spaghetti is recommended).
Place the pasta, still frozen, in a preheated pan. Cook over medium heat for 3 minutes with the lid on, then another 4 minutes without the lid, stirring frequently.
Drain the pasta al dente and add it to the pan with the sauce. Sauté for about 2 minutes, making sure the sauce is well mixed with the pasta.

Excellent for making seafood risotto.

Boil about 230-250 g of rice in salted water (we recommend Roma or Carnaroli rice).
Place the product, still frozen, in a saucepan and cook with a lid on over medium heat for about 3 minutes, stirring frequently.
Continue cooking for about 4 minutes without the lid, stirring constantly.
Drain the rice 3-4 minutes before it’s fully cooked and add it to the sauce.
Sauté for about 2 minutes, making sure the rice and sauce are well mixed.
Remove from the heat and stir a knob of butter or a tablespoon of oil into the risotto.

How to recycle

Plastic: Film (O 07) – Tray (PET 1)

Paperboard: Carton (PAP 21)

Check your local recycling guidelines.

Conservation

❄❄❄❄/❄❄❄ -18°C: best before the date indicated on the packaging

❄❄ -12°C: 1 month

❄ -6°C: 1 week

IN THE FREEZER COMPARTMENT: 3 days

Once defrosted, the product must not be refrozen. It should be kept in the refrigerator and consumed within 24 hours.

NOT TO BE EATEN UNCOOKED