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Ingredients
- 150 g de cebolla cortada en cuartos
- 2 dientes de ajo
- 50 g de aceite de oliva
- 100 g de tomate triturado en conserva
- 500 g de calamares frescos en trozos
-
100
g de brandy
or 100 g de vino blanco - 3 bolsas de tinta de calamar disueltas en un poco de agua
- 640 g de caldo de pescado
- 1 ½ cucharaditas de sal
- 1 pellizco de pimienta molida
- 1 pellizco de hebras de azafrán
- 320 g de fideos de fideuá
- Nutrition
- per 1 ración
- Calories
- 2074 kJ / 496 kcal
- Protein
- 28.3 g
- Carbohydrates
- 61.72 g
- Fat
- 15.12 g
- Fibre
- 4.85 g
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