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The Objective
@theobjective.com
·
45 minutes
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Diego Merino, cocinero: «Para hacer el mejor caldo de paella no machaques cáscaras de gambas, el truco está en separar el interior de la cabeza»
El cocinero Diego Merino comparte un consejo fundamental para elevar la calidad de la paella: el secreto del caldo reside en el tratamiento de las cabezas de gamba. Merino recomienda separar...
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