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		<title>Calmar confit, sauce « a lo pelayo » (oignonade) et crème de pain Sopako</title>
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		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 06 Jun 2017 10:45:43 +0000</pubDate>
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		<category><![CDATA[Chipirón confitado]]></category>
		<category><![CDATA[crema de sopako]]></category>
		<category><![CDATA[guiso a lo pelayo]]></category>
		<category><![CDATA[Recette]]></category>
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					<description><![CDATA[Pour le Calmar 2 calmars moyens frais 2 oignons 500 ml d&#8217;huile d&#8217;olive 0,4 sel Crème de pain Spako 2 oignons ¼ de pain Sopako 1 [&#8230;]]]></description>
		
		
		
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