Ingredients
- 80 g de trigo sarraceno en grano
- 240 g de agua
- 15 g de levadura prensada fresca
- 1 cucharadita de azúcar moreno
- 250 g de harina panificable sin gluten
- 1 cucharadita de sal
- 15 g de aceite de oliva
- 30 g de aceite de oliva
- 120 g de gambas crudas peladas
- 300 g de anillas de calamar
- 1 diente de ajo
- 60 g de cebolla
- 100 g de pimiento rojo
- 400 g de tomate triturado en conserva
- 100 g de vino blanco
- 80 g de agua
- 2 pellizcos de pimienta molida
- 300 g de filetes de pescado blanco sin piel
- 400 g de mejillones frescos limpios
- 2 ramitas de perejil fresco
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