Big & Tasty Seafood Tapas200g

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Big & Tasty Seafood Tapas
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£3.99(£19.95/kg)3.99
Raw squid rings, deshelled mussels and raw King prawns with diced red peppers and tomato chilli butter.
King prawns, squid and mussels with diced red peppers and tomato chilli butter.

    per 100g as consumed

    Energy

    373kJ
    89kcal

    Per Portion/A typical 100g serving contains

    Energy

    373kj
    89kcal

    4% RI

    Fat

    2.90 g

    4% RI

    Saturates

    1.70 g

    9% RI

    Sugars

    0.70 g

    1% RI

    Salt

    0.50 g

    8% RI

    RI = % of your daily reference intake

    Mussels (Molluscs) (27%), Squid Rings (Molluscs) (27%), King Prawns (Crustaceans) (18%), Roasted Red Peppers (10%), Water, Unsalted Butter (Milk), Sunblush Tomato (Tomatoes, Rapeseed, Salt, Oregano, Garlic, Concentrated Lemon Juice), Tomato Puree, Basil, Oregano, Maize Starch, Red Chilli, Chilli Powder (Chilli, Cumin, Salt, Oregano, Garlic), Black Pepper
    See ingredients in bold

    Typical valuesper 100g as consumed
    Energy373kJ
    Energy89kcal
    Fat2.9g
    Of which Saturates1.7g
    Carbohydrate1.1g
    Of which Sugars0.7g
    Fibre0.8g
    Protein14.4g
    Salt0.5g

    Origin Information

    • United Kingdom
    • Produced in the UK

    Cooking instructions

    General

    Cook from frozen. These are guidelines only, ensure product is thoroughly cooked and piping hot before serving.For best results microwave.Care should be taken when removing the film lid to avoid scalding.

    Microwave

    From Frozen

    850 watt. Cat D. Remove sleeve, pierce film lid several times. Place onto a microwaveable plate and heat on full power for 3 minutes. Carefully peel back film, stir, replace film and heat for a further 3 minutes on full power. Stand for 1 minute, stir and serve.

    Oven cook

    From Frozen

    Pre-heat, 190°C / 375°F / Fan 170°C / Gas 5.Remove sleeve, pierce film lid several times. Place onto a baking tray and cook for 35 minutes. Carefully peel back film and stir before serving.

    Disclaimer

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