Verdines in cuttlefish suquet

These green vegetables with cuttlefish make a delicious seafood stew that is perfect for a time of trouble. The suquet in which the stew was made has been cooked in a traditional way with top quality ingredients such as monkfish heads, galleys, vegetables and greens. It is recommended to heat in a bain-marie for about 15-20 minutes before serving. Then you will just have to surrender to the joy of eating like in the best restaurant without having lifted a finger.

____________________________

Origin: Mendavia, Navarra

Ingredients: green vegetables (56%), suquet broth (16%) (water, monkfish head (31%), galera (6%), whole peeled tomato, onion, carrot, olive oil, garlic, parsley, salt, sweet paprika, bay leaf, ñora, saffron), cuttlefish (15%), white wine, whole peeled tomato, olive oil, onion, salt, garlic, parsley, tomato concentrate and sweet paprika.

Weight: 340g

Recommendations: store in a dry, cool place protected from sunlight. Once opened, keep in the refrigerator.