{"id":714,"date":"2023-11-25T07:45:09","date_gmt":"2023-11-25T06:45:09","guid":{"rendered":"https:\/\/manolos.org\/paella-de-marisco\/"},"modified":"2024-10-20T15:33:07","modified_gmt":"2024-10-20T13:33:07","slug":"paella-de-marisco","status":"publish","type":"post","link":"https:\/\/manolos.org\/en\/paella-de-marisco\/","title":{"rendered":"Paella de marisco"},"content":{"rendered":"\n\t\t<div id=\"fws_69e7371fe2b0e\"  data-column-margin=\"default\" data-midnight=\"dark\"  class=\"wpb_row vc_row-fluid vc_row ingredientes-receta\"  style=\"padding-top: 0px; padding-bottom: 0px; \"><div class=\"row-bg-wrap\" data-bg-animation=\"none\" data-bg-animation-delay=\"\" data-bg-overlay=\"false\"><div class=\"inner-wrap row-bg-layer\" ><div class=\"row-bg viewport-desktop using-bg-color\"  style=\"background-color: #ffffff; \"><\/div><\/div><\/div><div class=\"row_col_wrap_12 col span_12 dark left\">\n\t<div  class=\"vc_col-sm-12 wpb_column column_container vc_column_container col no-extra-padding inherit_tablet inherit_phone \"  data-padding-pos=\"all\" data-has-bg-color=\"false\" data-bg-color=\"\" data-bg-opacity=\"1\" data-animation=\"\" data-delay=\"0\" >\n\t\t<div class=\"vc_column-inner\" >\n\t\t\t<div class=\"wpb_wrapper\">\n\t\t\t\t\n<div class=\"wpb_text_column wpb_content_element \" >\n\t<div class=\"wpb_wrapper\">\n\t\t<h3>Ingredients<\/h3>\n<p>Para 4-5 personas como plato principal o para 10 personas como aperitivo.<br \/>\nPaellera de aprox. 24 cm a di\u00e1metro, en la cocina o con fuego abierto o quemador de gas.<\/p>\n<ul>\n<li>\u00bd kg Arroz Bomba\/ Arroz Paella<\/li>\n<li>150g rape o merluza (sin espina) \u2013 (fresco o congelado)<\/li>\n<li>150g anillas de calamar \u2013 (fresco o congelado)<\/li>\n<li>4 unid. Langostinos, aprox. 20-30 unid\/kg \u2013 (fresco o congelado)<\/li>\n<li>1\/4 kg mejillones o\/y almejas (crudos)<\/li>\n<li>aprox. 70 g pimientos del piquillo (conserva)<\/li>\n<li>\u00bd pimiento rojo (fresco)<\/li>\n<li>100 g guisante verde (fresco o congelado)<\/li>\n<li>100 g tomate maduro en trozos o tomate triturado natural<\/li>\n<li>\u00bc cebollas grandes<\/li>\n<li>1 diente de ajo<\/li>\n<li>0,4 g hebras de azafr\u00e1n \u201cSalt &amp; More\u201d<\/li>\n<li>Sal marina natural \u2013 fina \u201cSalt &amp; More\u201d<\/li>\n<li>Fondo de pescado: 1,3 litros para el fondo (1l \u00a0para el arroz y 0,3l de reserva)<\/li>\n<li>Aceite de Oliva virgen extra<\/li>\n<\/ul>\n<p>El pescado, el calamar, los langostinos y los guisantes pueden ser congelados y en tal caso sera necesario descongelarlos antes de cocinar. Tambi\u00e9n se pueden cambiar los ingredientes seg\u00fan el gusto de cada uno, por ejemplo mas langostinos o pescado.<\/p>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t<div id=\"fws_69e7371fe4795\"  data-column-margin=\"default\" data-midnight=\"dark\"  class=\"wpb_row vc_row-fluid vc_row elaboracion-receta\"  style=\"padding-top: 0px; padding-bottom: 0px; \"><div class=\"row-bg-wrap\" data-bg-animation=\"none\" data-bg-animation-delay=\"\" data-bg-overlay=\"false\"><div class=\"inner-wrap row-bg-layer\" ><div class=\"row-bg viewport-desktop\"  style=\"\"><\/div><\/div><\/div><div class=\"row_col_wrap_12 col span_12 dark left\">\n\t<div  class=\"vc_col-sm-12 wpb_column column_container vc_column_container col no-extra-padding inherit_tablet inherit_phone \"  data-padding-pos=\"all\" data-has-bg-color=\"false\" data-bg-color=\"\" data-bg-opacity=\"1\" data-animation=\"\" data-delay=\"0\" >\n\t\t<div class=\"vc_column-inner\" >\n\t\t\t<div class=\"wpb_wrapper\">\n\t\t\t\t\n<div class=\"wpb_text_column wpb_content_element \" >\n\t<div class=\"wpb_wrapper\">\n\t\t<h3>Preparativos previos<\/h3>\n<ol>\n<li>Cortar el pescado en dados y el calamar en anillas.<\/li>\n<li>Pelar los tomates y picarlo muy peque\u00f1o o simplemente rallarlo en un rallados (s\u00f3lo para tomates frescos).<\/li>\n<li>Lavar los mejillones y cocinarlos al vapor en una olla grande con poca agua, hasta que se abran. Sacarlos de la olla, tirar los que no se han abierto y del quitar la concha de arriba (la que no tiene el mejill\u00f3n) y guardar en un plato. Colar el agua sobrante de los mejillones, a\u00f1adirlo al fondo de pescado y ponerlo a cocer hasta que hierva (total 1 litro). A\u00f1adir las hebras de azafr\u00e1n y dejar hervir unos minutos mas.<\/li>\n<li>Picar la cebolla, el pimiento fresco y aprox. 50g del pimiento del piquillo muy peque\u00f1o.<\/li>\n<li>En un mortero (o prensa de ajo) pasar el ajo con la sal.<\/li>\n<\/ol>\n<h3>Preparaci\u00f3n<\/h3>\n<ol>\n<li>Calentar en la paellera bastante aceite de oliva \u2013 el suelo tiene que estar tapado-, primero la cebolla y los pimientos picados y despu\u00e9s a\u00f1adir el tomate y la mezcla de ajo y Sal. Saltear a fuego lento.<\/li>\n<li>Despu\u00e9s subir el fuego, removiendo continuamente, a\u00f1adir el pescado, calamar y langostinos y saltear (aprox. 5-10 minutos)<\/li>\n<li>Despu\u00e9s de 5 minutos sacar los langostinos y guardarlos con las mejillones.<\/li>\n<li>Seguido a\u00f1adir el arroz y removerlo \/ rehogarlo a fuego fuerte durante 5 min.<\/li>\n<li>A\u00f1adir el fondo de pescado con azafr\u00e1n hirviendo, salar al gusto y dejar cocer aprox. 20 min.<\/li>\n<\/ol>\n<h3>Instrucciones\u00a0para cocinar el arroz (20 min.)<\/h3>\n<ul>\n<li>Primeros 5 min. cocinar a fuego fuerte y despu\u00e9s bajar a fuego lento<\/li>\n<li>Despu\u00e9s de 15 min. a\u00f1adir gambas grandes<\/li>\n<li>Justo despu\u00e9s (si necesario, debido a que el arroz este demasiado seco) echar del fondo de pescado reservado.<\/li>\n<li>Dejar terminar de cocinar, apagar el fuego y dejar reposar la paella, tap\u00e1ndola con un trapo (limpio) de cocina durante 5 min.<\/li>\n<\/ul>\n<p>Que aproveche!<\/p>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Ingredients Para 4-5 personas como plato principal o para 10 personas como aperitivo. Paellera de aprox. 24 cm a di\u00e1metro, en la cocina o con fuego abierto o quemador de...","protected":false},"author":1,"featured_media":415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,90],"tags":[],"class_list":{"0":"post-714","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fish","8":"category-recipes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paella de marisco - Manolo&#039;s Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/manolos.org\/en\/paella-de-marisco\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paella de marisco - 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