Ingredients
10 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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2 tablespoons butter
2 tablespoons garlic, finely chopped
1/2 cups shrimp, clean
1/2 cups squid, in rings
1 lemon, only the juice
1 pinch salt
1 tablespoon olive oil
1/2 white onions, finely chopped
2 tablespoons garlic, finely chopped
2 leaves bay
1 cup Arborio rice
2 cups shrimp broth, or fish
1/2 cups white wine
3 tablespoons squid ink
1/2 cups Parmesan cheese, grated
3 tablespoons butter
1 cup arugula
1 lemon, sliced
0.95 onzas butter
1.59 onzas garlic, finely chopped
3.17 onzas shrimp, clean
4.1 onzas squid, in rings
1 lemon, only the juice
1 pinch salt
0.51 onzas líquidas olive oil
0.5 white onions, finely chopped
1.59 onzas garlic, finely chopped
2 leaves bay
7.5 onzas Arborio rice
16.89 onzas líquidas shrimp broth, or fish
4.22 onzas líquidas white wine
1.48 onzas squid ink
1.5 onzas Parmesan cheese, grated
1.43 onzas butter
0.71 onzas arugula
1 lemon, sliced
2 tablespoons butter
2 tablespoons garlic, finely chopped
0.5 cups shrimp, clean
0.5 cups squid, in rings
1 lemon, only the juice
1 pinch salt
1 tablespoon olive oil
0.5 white onions, finely chopped
2 tablespoons garlic, finely chopped
2 leaves bay
1 cup Arborio rice
2 cups shrimp broth, or fish
0.5 cups white wine
3 tablespoons squid ink
0.5 cups Parmesan cheese, grated
3 tablespoons butter
1 cup arugula
1 lemon, sliced
27 gramos butter
45 gramos garlic, finely chopped
90 gramos shrimp, clean
116.25 gramos squid, in rings
1 lemon, only the juice
1 pinch salt
1.5 centilitros olive oil
0.5 white onions, finely chopped
45 gramos garlic, finely chopped
2 leaves bay
212.5 gramos Arborio rice
50 centilitros shrimp broth, or fish
12.5 centilitros white wine
41.85 gramos squid ink
42.5 gramos Parmesan cheese, grated
40.5 gramos butter
20 gramos arugula
1 lemon, sliced