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	<title>Chipirón &#8211; Sous Vide Cooking</title>
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		<title>Eingemachte Kalmare, Schmorgericht „a lo Pelayo“ (Kalmare mit Zwiebeln) und Sopako-Creme</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:24 +0000</pubDate>
				<category><![CDATA[Meeresfrüchte]]></category>
		<category><![CDATA[Rezepte]]></category>
		<category><![CDATA[a lo pelayo]]></category>
		<category><![CDATA[Chipirón]]></category>
		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[Eingemachte Kalmare]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[sammic]]></category>
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					<description><![CDATA[Für die Kalmare 2 mittelgroße Kalmare, frisch 2 Zwiebeln 500 ml Olivenöl 0,4 Salz Sopako-Creme 2 Zwiebeln ¼ Sopako-Brot 1 l Fleischbrühe Schmorgericht „a lo Pelayo“ [&#8230;]]]></description>
		
		
		
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