Ingredients
- 2 dientes de ajo
- 70 g de cebolla
- 50 g de aceite de oliva virgen extra
- 500 g de calamares
- 70 g de tomate triturado en conserva
- 200 g de arroz de grano redondo
- 500 g de caldo de pescado
- 2 sobres de tinta de calamar
- ½ cucharadita de pimentón
- 1 cucharadita de sal
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