Ingredients
- 300 - 400 g de anillas de calamar
- 4 pellizcos sal
- 100 g de harina
- 4 dientes de ajo
- 7 - 6 ramitas de perejil fresco
- 110 g de aceite de oliva
- 12 gambones crudos enteros
- 120 g de vino blanco
- 650 g de agua
- 1 - 2 sobres de tinta de calamar congelada
- 1 pastilla de caldo de pescado
- 70 g de cebolla
- 70 g de tomate troceado en conserva
- 350 g de arroz de grano redondo
- 4 - 6 pimientos del piquillo
- 200 - 300 g de aceite de oliva
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