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Pimientos riojanos rellenos de gulas con salsa de tinta
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Ingredients
Gulas a la bilbaína
- 50 g de aceite de oliva
- 2 - 3 dientes de ajo en láminas
-
1
trozo de guindilla seca
or 1 pimienta de Cayena seca entera - 200 g de gulas
Salsa de tinta
- 100 g de cebolla
- 1 diente de ajo
- 50 g de pimiento verde
- 30 g de vino blanco
- 40 g de tomate frito estilo casero
- 2 bolsitas de tinta de calamar
- 50 g de caldo de pescado
- 1 pellizco de sal
- 1 pellizco de pimienta molida
- 8 pimientos del piquillo riojanos asados (aprox. 200 g) escurridos
- 1 cucharada de cebolla frita crujiente (optional)
- Nutrition
- per 1 ración
- Calories
- 935 kJ / 223 kcal
- Protein
- 6.3 g
- Carbohydrates
- 8.3 g
- Fat
- 18.1 g
- Saturated fat
- 2.6 g
- Fiber
- 3.3 g
- Sodium
- 645.3 mg
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