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Heraldo
@heraldo.es
·
1 hour
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Jordi Cruz, chef Michelin: "El sofrito perfecto para un arroz o fideuá se hace con calamar fresco, 1 kg de pulpa de tomate y 2 o 3 cebollas tipo Figueras o seca"
El chef Jordi Cruz compartió en redes sociales sus recomendaciones para preparar un sofrito destinado a arroces o fideuás: calamar fresco, un kilo de pulpa de tomate y dos o tres cebollas, d...
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