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The Objective
@theobjective.com
·
1 hour
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Los cocineros españoles coinciden: «Para que la sepia no quede dura hay que evaporar el agua y saltearla, pero haz cortes en la piel sin llegar a trocearla»
Los reconocidos chefs Dani García y Sergio Enciso, conocido como La cocina del pirata, han compartido los secretos definitivos para cocinar sepia a la plancha sin que quede dura. Según los e...
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