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Judías de El Barco de Ávila guisadas con calamares (Cocción lenta)
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Ingredients
- 250 g de judiones de El Barco de Ávila secas
- 2 dientes de ajo
- 250 g de cebolla en trozos
- 50 g de aceite de oliva
- 300 g de tomate troceado en conserva
- 500 - 600 g de calamares frescos limpios, en trozos (aprox. 3 cm)
- 1 pastilla de caldo de pescado
- 2 pellizcos de pimienta molida
-
200
g de vino blanco
or 200 g de brandy - 700 g de agua
- 1 cucharadita de sal
- Nutrition
- per 1 ración
- Calories
- 1355 kJ / 324 kcal
- Protein
- 16 g
- Carbohydrates
- 34.9 g
- Fat
- 14.9 g
- Saturated Fat
- 2 g
- Fibre
- 14.9 g
- Sodium
- 544.6 mg
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