Cuttlefish sauce with squid ink

INGREDIENTS

• tomato puree, SQUID 20%, SQUID ink (SQUID ink, salt, thickener: E415) 10%, onion, olive oil, FISH soup, ANCHOVY paste, white wine (contains SULFITES), salt, parsley, sugar, garlic, chili, acidity regulator: citric acid.

Allergens:

• FISH, MOLLUSCS, SULFITES. It may contain: NUTS, CRUSTACEANS.

PACKAGING

• Glass jar

CONSERVATION METHOD:

• In a cool and dry place, Once opened, keep refrigerated and use within 4 days.

NUTRITIONAL VALUE (average values per 100 g)

Energy (Kj/Kcal) 421 Kj/75 Kcal

• Fats 3,4 g
  • of wich saturates 0,5 g
• Carbohydrates 5,4 g
  • of wich sugars 4,7 g
• Proteins 4,7 g
• Salt 2 g