Tradicionales / delicias
4 personas
45 minutos
Nivel medio
Triturar 4 dientes de ajo con un manojo de perejil con mitad de aceite de girasol y mitad de oliva.
Estofado
1.- Cortar las sepias a tiras y saltearlas con la cebolla previamente cortada a dados.
2.- Cuando la cebolla está pochada y la sepia doradita añadir el aceite de ajo y perejil junto al sofrito de tomate. Dejar que oscurezca para que absorva el sabor.
3.- Añadir la almendra en polvo y remover hasta que coja color.
4.- Añadir los guisantes y las alcachofas, después el caldo de pescado. Cocer todo a fuego lento unos 20 minutos.
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