{"id":2142,"date":"2020-04-23T08:00:48","date_gmt":"2020-04-23T06:00:48","guid":{"rendered":"https:\/\/gruparenal.com\/?p=2142"},"modified":"2020-04-22T00:35:43","modified_gmt":"2020-04-21T22:35:43","slug":"paella-de-marisc","status":"publish","type":"post","link":"https:\/\/gruparenal.com\/ca\/paella-de-marisc\/","title":{"rendered":"PAELLA DE MARISC"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” equal_height=”yes” content_placement=”top” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” id=”Bloque-Introduccion” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” el_class=”Columna-1″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text el_class=”Titulo-Post”]\n

PAELLA DE MARISC<\/span><\/h1>\n[\/vc_column_text][image_with_animation image_url=”309″ alignment=”” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” el_class=”Logo-Cabecera”][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” el_class=”Columna-2″ width=”2\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”2161″ alignment=”” animation=”Fade In” hover_animation=”none” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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Per a aquest Sant Jordi us compartim diverses receptes i avui toca la recepta de paella de marisc. Aquesta recepta l’ha preparat el nostre Xef Manuel Gallardo Mart\u00ednez<\/strong> d’Arenal Restaurant.<\/strong><\/a><\/span><\/p>\n

Ingredients per a 4 persones:<\/span><\/strong><\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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  • 150 gr S\u00e9pia fresca neta<\/span><\/li>\n
  • 150 gr Calamar fresc net<\/span><\/li>\n
  • 4 uniu. Gamba llagostinera<\/span><\/li>\n
  • 4 uniu Escamarl\u00e0 grand\u00e0ria mitjana<\/span><\/li>\n
  • 4 pz Clo\u00efssa mitjana<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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    • 8 uniu Musclo fresc<\/span><\/li>\n
    • 3 uniu. Gra d’all<\/span><\/li>\n
    • \u00bd pz Pebrot vermell<\/span><\/li>\n
    • 3 pz Tom\u00e0quet madur<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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      • 1 litre Brou de peix ( Brick)<\/span><\/li>\n
      • 360 gr Arr\u00f2s bomba<\/span><\/li>\n
      • 80 cl Oli d’oliva verge<\/span><\/li>\n
      • Sal, pebre, fils de safr\u00e0, pebre roig dol\u00e7<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]\n
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        Elaboraci\u00f3 de la paella de marisc:<\/span><\/strong><\/span><\/h2>\n

        Per a realitzar la nostra paella farem uns passos previs perqu\u00e8 tot vagi fuga\u00e7 en la seva elaboraci\u00f3, tindrem la s\u00e9pia i el calamar net i tallat, els alls picats, els tom\u00e0quets ratllats, el pebrot tallat, brou de peix en una olla calenta, gambes, escamarlans, clo\u00efsses i musclos nets, una paellera i forn preescalfat a 200\u00baC,finalment l’arr\u00f2s pesat.
        \n<\/span><\/p>\n

        En la paellera al foc amb l’oli ben calent, posarem la s\u00e9pia i el calamar que mourem fins que agafi una mica de color i perdi l’aigua, seguidament afegirem el pebrot ho bellugarem i afegirem l’all per a baixar a cuinar a foc mitj\u00e0 i que es vagi cuinant fins a afegir-li el tom\u00e0quet la sal, pebre, un polsim de safr\u00e0 en fil, el pebre roig dol\u00e7 uns 200 cl de brou de peix i deixarem cuinar uns 15 minuts perqu\u00e8 ens quedi gaireb\u00e9 sec.
        \n<\/span><\/p>\n

        Seguidament, tornarem a pujar el foc afegirem l’arr\u00f2s el sofregirem b\u00e9 amb la marca obtinguda i afegirem 700 cl de brou de peix , barrejar-ho b\u00e9 i repartir-ho en tota la paella amb uniformitat per a fer-ho bullir, col\u00b7locar-li els escamarlans, gambes, clo\u00efsses i musclos i introduir al forn uns 18 minuts a 200\u00e8, com ens ha quedat una mica de brou, podem afegir-li-ho en funci\u00f3 de cada forn el que ressequi la paella, per als quals no tenen forn una tapadora que cobreixi la paellera i baixar-ho a foc mitj\u00e0 per a la seva cocci\u00f3 aproximadament el mateix temps (18 min).<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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