Ingredients
- 70 g de tomate triturado en conserva
- 70 g de cebolla
- 2 dientes de ajo
- 100 g de aceite de oliva
- 300 g de cigalas enteras crudas
- 250 g de calamares frescos
- ½ - 1 cucharadita pimentón
- 1000 g de caldo de pescado
- 1 cucharadita de sal
- 200 g de arroz de grano redondo
- 2 - 3 corazones de alcachofa frescos
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