Ingredients
Ingredients: Sunflower oil, 24% free-range flying squid caught with hook-and-line (Dosidicus gigas) from the South-East Pacific (flying squid, water, salt, stabilizers): Citric acid, E331, E450) & octopus 14% (Octapus vulgaris) of Atlantic caught with trawl, marinated, crabsurimi 11% [white fish (Nemipterus bleekeri) of NW Pacific trawl, wheat, corn, potato and tapioca starch , soy protein, crab flavoring and extract , soybean oil ,egg white ,egg white , colorants: E120, E160c], shrimp surimi 6% [48% Pacific NW fish (hygroscopic medium: E420, sugar, egg white, emulsifiers: E450iii, E451i), shrimp extract, water, wheat starch , soy protein , colorants: E120, E170], pickles (cauliflower, carrot, tomato, cucumber, red & green peppers, water, salt, acidity regulators: citric acid, E260, preservatives: E211, E202, sodium metabisulphite), vinegar, salt, sugar, rice wine, spices.
Combinations – usage suggestions
• Enjoy the seafood platter straight from the jar as an appetizer.
• Add the seafood platter to pasta dishes in risotto or pilaf for a rich and aromatic meal.
• Add the seafood platter to grilled vegetables for a richer and more protein-packed meal.
• Make a seafood salad with a seafood platter, fresh vegetables and aromatic herbs for a cool summer meal.
• Use the seafood platter in sandwiches or tapas for a tasty and nutritious snack option.
• Add the seafood platter to rice dishes or Asian-influenced cuisines for an exotic culinary journey.
• The seafood platter can be a great accompaniment to your drink.
• Use the seafood platter as an ingredient in seafood sauces for a delicious combination of flavors.
Recipe: Seafood casserole
Ingredients
• 200 g Pitenis seafood platter
• 50 g Pitenis sundried tomato
• 150 g Pitenis traditional salad
• 40 ml Erotokritos Extra Virgin Olive Oil
• 150 g medium barley
• 1 spring onion
• 1 dry onion
• 1 clove of garlic
• Some fennel
• 30 ml red wine
• Sugar
• Smoked paprika
• Fennel seed
• Salt, pepper
• Vegetable broth
Preparation
• Add the olive oil in a pan and sauté the spring onion, onion and fennel.
• Cut the Pitenis Seafood platter into slices and sauté lightly.
• Add the orzo.
• Add the wine and add the Pitenis Sundried Tomatoes cut into strips.
• Add the broth, the Pitenis traditional salad, the crushed fennel seeds and the smoked paprika.
• Boil until the orzo comes to the surface.
• Add salt and pepper and serve.
