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Sepia en salsa de tomate y almendras ( Mª Jesús Villegas Vargas)
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Ingredients
- 500 g de almejas frescas
- agua para cubrir las almejas
-
1
cucharada de sal gorda
or 1 - 2 cucharaditas de sal - 6 - 8 almendras crudas sin piel
- 60 g de pan blanco
- 50 g de aceite de oliva
- 200 g de puerro en trozos
- 2 dientes de ajo
- 200 g de tomate triturado en conserva
-
75
g de vino dulce
or 75 g de vino blanco - 600 g de sepia limpia en trozos
- 1 hoja de laurel seca
- 1 cucharada de pulpa de pimiento choricero
- 2 pellizcos de pimienta blanca molida
- 1 cucharadita de sal
- 500 g de patatas en trozos de 2-3 cm
- Nutrition
- per 1 ración
- Calories
- 1207.7 kJ / 288.9 kcal
- Protein
- 25.9 g
- Carbohydrates
- 20.1 g
- Fat
- 11.7 g
- Saturated Fat
- 1.8 g
- Fibre
- 3.3 g
- Sodium
- 770 mg
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