Ingredients
- 300 - 400 g lulas limpas
- 1 c. chá de sal
- 130 g farinha de trigo
- 7 - 6 talos de salsinha fresca
- 4 dentes de alho
- 160 g azeite de oliva extra virgem
- 12 camarões
- 120 g vinho branco
- 650 g água
- 15 g tinta de lulas
- 70 g cebola
- 70 g tomate
- 350 g arroz agulha
- 4 - 6 pimentas de cheiro
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