Ingredients
- 500 g miúdos de borrego
- 160 g vinho tinto
- 3 dentes de alho
- ½ malagueta vermelha
- 1 c. chá de sal
- 2 folhas de louro
- 20 g salsa
- 40 g azeite
- 80 g cebola
- ½ c. chá de cominhos
- 900 g água
- 300 g arroz agulha
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