Ingredients
- 1200 g de caldo de pescado
- 2 ñoras
- 5 dientes de ajo
- 70 g de aceite de oliva
- 100 g de cebolla
- 100 g de tomate triturado en conserva
- 100 g de pimiento rojo
- 400 g de arroz de grano redondo
- 500 g de cigalas enteras crudas
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