« Volver al glosario
Cocer en paella con un chorro de aceite, y remover con la espátula, hasta dar un aspecto de nácar (lo utilizamos casi siempre con el arroz)
« Volver al glosarioCocer en paella con un chorro de aceite, y remover con la espátula, hasta dar un aspecto de nácar (lo utilizamos casi siempre con el arroz)
« Volver al glosarioEn calidad de Afiliado de Amazon, obtengo ingresos por las compras adscritas que cumplen los requisitos aplicables.
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