Ingredients
- 300 - 400 g argolas de lulas
- 4 pitadas de sal
- 100 g farinha
- 4 dentes de alho
- 7 - 8 pés de salsa
- 110 g azeite
- 12 camarões
- 120 g vinho branco
- 650 g água
- 4 - 8 g tinta de lulas
- 1 cubo de caldo de peixe
- 70 g cebola
- 70 g polpa de tomate
- 350 g arroz carolino
- 4 - 6 pimentos vermelhos em conserva
- 200 - 300 g óleo p/ fritar
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