{"id":10585,"date":"2016-12-29T00:00:00","date_gmt":"2016-12-28T23:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/paella-especia\/"},"modified":"2018-01-12T14:50:58","modified_gmt":"2018-01-12T13:50:58","slug":"paella-especia","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/paella-especia\/","title":{"rendered":"Paella especial"},"content":{"rendered":"<p><b>Ingredientes:<\/b><\/p>\n<ul>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">400 gr de arroz de grano corto<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">8 gambas, con su c\u00e1scara<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">1 pulpo, limpio y en rodajas<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">4 mejillones<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">10 almejas<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">4 cangrejos<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">4 langostinos, con su c\u00e1scara<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">5 habas, picadas<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">2 dientes de ajo, picados<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">1 tomate grande<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">Aceite de oliva para fre\u00edr<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">Sal al gusto<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">1 cucharadita de piment\u00f3n dulce<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">1 litro de caldo de pescado<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">Azafr\u00e1n al gusto<\/li>\n<li class=\"separator\" style=\"clear: both; text-align: left;\">1 lim\u00f2n<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:<\/b><br \/>\nEn un sart\u00e9n grande o paellera, calentar una generosa cantidad de aceite, suficiente como para cubrir la base de la sart\u00e9n, a fuego mediano. Agregar las habas y el ajo. Incorporar el pulpo y continuar la cocci\u00f3n bien despacio. Rallar el tomate sobre la sart\u00e9n. Agregar las 8 gambas, y cocinar por 5 a 10 minutos. Agregar sal a gusto, cocinar por 2 minutos, y luego retirar del fuego, y reservar. Mientras tanto, en un sart\u00e9n mediana, a fuego forte, calentar el aceite hasta que est\u00e9 bien caliente. Agregar las almejas, y cocinar las hasta que se abran. Descartar las almejas que no se abrieron. Repetir el mismo proceso con los mejillones, asegur\u00e1ndose de guardar el jugo de cocci\u00f3n que se junta en la sart\u00e9n. Retirar las almejas y mejillones, y reservar. Volver la paellera al fuego y calentar a fuego mediano, hasta que est\u00e9 burbujeando. Anadir el piment\u00f3n, y luego el arroz. Cubrir con el caldo de pescado. Espolvorear con azafr\u00e1n y con cuidado mezclar. Colocar los congresos y y los langostinos, luego las almejas, mejillones y el jugo de cocci\u00f3n. Cocinar la paella a fuego bajo hasta que el arroz est\u00e9 cocido y blando. No revolver. Es importante, el arroz absorber\u00e1 casi todo el caldo, pero no debe cocinarse de m\u00e1s. Una vez que el arroz est\u00e9 cocido y tierno, retirar la paellera del fuego y tapar con un repasador limpio. Dejar reposar por 20 minutos, o hasta que todo el l\u00edquido se haya absorbido. Servir la paella en paltos individuales con gajos de lim\u00f3n.<br \/>\n<b><br \/>\n<\/b><br \/>\n<b><br \/>\n<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 400 gr de arroz de grano corto 8 gambas, con su c\u00e1scara 1 pulpo, limpio y en rodajas 4 mejillones 10 almejas 4 cangrejos 4 langostinos, con su c\u00e1scara 5 habas, picadas 2 dientes de ajo, picados 1 tomate grande Aceite de oliva para fre\u00edr Sal al gusto 1 cucharadita de piment\u00f3n dulce 1&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/paella-especia\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":10586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[5153,5176,3834,5028,2912,3814,4553],"class_list":["post-10585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-pimenton-dulce","tag-pulpo","tag-recetas-cocina-espanola","tag-recetas-de-paellas","tag-recetas-espanolas","tag-recetas-primeros-platos","tag-tomate-grande"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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