Ingredients
- 85 g de leche
- 75 g de agua
- 1 pellizco de sal
- 1 pellizco de azúcar
- 1 chorrito de aceite de oliva
- 25 g de levadura prensada fresca
- 2 sobres de tinta de calamar
- 230 g de harina de fuerza
- 250 g aceite de girasol
- 20 g zumo de limón
- 50 g de aceite de oliva virgen extra
- 50 g de dientes de ajo
- 1 cucharadita de sal
- 500 g de aceite para freír
- 500 - 600 g de calamar fresco
- 1 cucharadita rasa de sal
- 150 g de harina
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