Ingredients
- 60 g de aceite de oliva
- 2 dientes de ajo
- 200 g de bacalao en salazón remojado y desalado
- 120 g de cebolla
- ½ cucharadita de pimentón dulce
- 1 pellizco de hebras de azafrán
- 60 g de tomate triturado en conserva
- 350 g de caldo de pescado
- 160 g de arroz de grano redondo
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