Ingredients
- 350 g de lentejas pardinas
- 200 g de cebolla
- 2 dientes de ajo
- 80 g de aceite de oliva
- 150 g de tomate troceado en conserva
- 700 g de calamar fresco
- ½ cucharadita de pimentón
- 1 - 2 hojas de laurel secas
- 300 g de fumet de pescado
- 1 cucharadita de sal
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