{"id":114,"date":"2013-12-17T09:51:47","date_gmt":"2013-12-17T09:51:47","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=114"},"modified":"2024-04-17T16:59:19","modified_gmt":"2024-04-17T14:59:19","slug":"sarsuela-de-peix-i-marisc","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/zarzuela-de-pescado-y-marisco\/","title":{"rendered":"Sarsuela de peix i marisc"},"content":{"rendered":"<p>Carmen al Forner d&#039;Alella ens presenta com preparar aquesta deliciosa Sarsuela de Peix i Marisc, un plat tradicional de la Cuina Espanyola molt apropiat per servir-lo en qualsevol celebraci\u00f3. Si ho feu a casa, ser\u00e0 la del\u00edcia dels vostres convidats.<br>Per veure el v\u00eddeo d&#039;aquesta recepta deliciosa clica a la imatge.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Sarsuela de Peix i Marisc\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/9mohcbvxyLk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Rodanxes de Llu\u00e7<\/li>\n\n\n\n<li>4 Rodanxes de Rape<\/li>\n\n\n\n<li>4 Escamarlans o Gambes<\/li>\n\n\n\n<li>4 Llagostins<\/li>\n\n\n\n<li>16 Musclos grans<\/li>\n\n\n\n<li>20 Clo\u00efsses<\/li>\n\n\n\n<li>20 Anelles de Calamar<\/li>\n\n\n\n<li>2 Cebes<\/li>\n\n\n\n<li>4 Tom\u00e0quets madurs<\/li>\n\n\n\n<li>100 ml. Vi Blanc<\/li>\n\n\n\n<li>1 gla\u00e7\u00f3 de Caldo de Peix<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal i Pebre Negre<\/li>\n\n\n\n<li>Farina per arrebossar<\/li>\n<\/ul>\n\n\n\n<p>PER A LA PICADA:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>9 Ametlles Torrades<\/li>\n\n\n\n<li>2 Dents d&#039;All<\/li>\n\n\n\n<li>2 Llesques de Pa Frito<\/li>\n\n\n\n<li>Julivert<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Posem una paella al foc i arrebossem amb farina les rodanxes de llu\u00e7 i de rap i les fregim amb abundant oli d&#039;oliva. Un cop fregit el peix el posarem en una cassola de fang gran. Reservarem<\/li>\n\n\n\n<li>Fregirem lleugerament els escamarlans i els llagostins. Reservarem<\/li>\n\n\n\n<li>Hem ratllat la ceba i la posem a la paella amb l&#039;oli calent ia continuaci\u00f3 hi afegim les anelles de calamar.<\/li>\n\n\n\n<li>Deixarem sofregir tot junt fins que la ceba estigui daurada.<\/li>\n\n\n\n<li>Ratllem els tom\u00e0quets i posem un pessic de sucre per treure&#039;ls l&#039;acidesa. Els afegim a la paella ia sofregir lentament, fins que el tom\u00e0quet quedi molt cuit com una melmelada. Anirem remenant de tant en tant.<\/li>\n\n\n\n<li>Posem un cass\u00f3 al foc amb una mica d&#039;aigua i sal i hi afegim els musclos perqu\u00e8 s&#039;obrin. Quan estiguin oberts colarem el brou i el reservarem. Traurem una part de la closca dels musclos.<\/li>\n\n\n\n<li>Posarem una paella al foc i quan estigui calent hi tirem les clo\u00efsses i una mica d&#039;oli. Taparem i deixarem que s&#039;obrin. Les traurem a mesura que s&#039;obrin i les posarem a la cassola de fang.<\/li>\n\n\n\n<li>Afegirem el vi blanc al sofregit i deixarem que redueixi. Afegirem el brou de la cocci\u00f3 i el gla\u00e7\u00f3 de brou de peix.<\/li>\n\n\n\n<li>Remenarem i deixarem coure a foc lent durant uns 5 minuts.<\/li>\n\n\n\n<li>Passarem el sofregit a la cassola de fang i el distribuirem per tota la cassola. A continuaci\u00f3 posarem a la cassola els musclos, els escamarlans i els llagostins<\/li>\n\n\n\n<li>Mourem la cassola perqu\u00e8 arribi la salsa al fons. Deixarem coure tapat, a foc lent uns cinc minuts m\u00e9s. Es pot afegir una mica m\u00e9s daigua, ja que \u00e9s millor que la salsa quedi una mica l\u00edquida.<\/li>\n\n\n\n<li>Fem una picada amb els alls, les ametlles, les 2 llesques de pa fregit i el julivert i hi posarem el pebre negre. Ho piquem tot i afegirem una mica d&#039;aigua a la picada. Ho incorporarem a la cassola i deixem bullir uns 3 minuts m\u00e9s, remenant perqu\u00e8 no s&#039;enganxi el peix a la cassola.<\/li>\n\n\n\n<li>\u00c9s important deixar reposar una estona abans de servir-ho i per escalfar-ho \u00e9s millor fer-ho al forn, amb la cassola tapada.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de sarsuela de peix i marisc per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/musclos-a-la-marinera\/fotos-musclos-a-la-marinera-br-11_mini-2\/\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"430\" data-id=\"1691\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-MEJILLONES-A-LA-MARINERA-B.R.11_mini-1.jpg\" alt=\"Musclos a la Marinera\" class=\"wp-image-1691\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-MEJILLONES-A-LA-MARINERA-B.R.11_mini-1.jpg 640w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-MEJILLONES-A-LA-MARINERA-B.R.11_mini-1-600x403.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1692\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Zarzuela-de-Pescado-y-Marisco12.jpg\" alt=\"Recepta de\" class=\"wp-image-1692\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/esqueixada-de-bacalao_mini\/\"><img decoding=\"async\" data-id=\"1693\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/ESQUEIXADA-DE-BACALAO_mini-1024x573.jpg\" alt=\"Recepta de\" class=\"wp-image-1693\" title=\"Recepta de\"><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/fotos-esqueixada-de-bacalao-b-r-03_mini\/\"><img decoding=\"async\" data-id=\"1694\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.03_mini-1024x649.jpg\" alt=\"Recepta de\" class=\"wp-image-1694\" title=\"Recepta de\"><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/fotos-esqueixada-de-bacalao-b-r-05_mini\/\"><img decoding=\"async\" data-id=\"1695\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.05_mini-1024x631.jpg\" alt=\"Recepta de\" class=\"wp-image-1695\" title=\"Recepta de\"><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/fotos-esqueixada-de-bacalla-br-08_mini1\/\"><img decoding=\"async\" width=\"1024\" height=\"625\" data-id=\"1696\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-1024x625.jpg\" alt=\"Recepta de\" class=\"wp-image-1696\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-1024x625.jpg 1024w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-600x366.jpg 600w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-300x183.jpg 300w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-768x469.jpg 768w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1-1200x733.jpg 1200w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.08_mini1.jpg 1261w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/fotos-esqueixada-de-bacalao-b-r-10_mini\/\"><img decoding=\"async\" data-id=\"1697\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.10_mini-1024x583.jpg\" alt=\"Recepta de\" class=\"wp-image-1697\" title=\"Recepta de\"><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/elfornerdealella.com\/ca\/esqueixada-de-bacalla\/fotos-esqueixada-de-bacalao-b-r-15_mini\/\"><img decoding=\"async\" data-id=\"1698\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/FOTOS-ESQUEIXADA-DE-BACALAO-B.R.15_mini-1024x575.jpg\" alt=\"Recepta de\" class=\"wp-image-1698\" title=\"Recepta de\"><\/a><\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"<p>Carmen en el Forner de Alella nos presenta c\u00f3mo preparar esta deliciosa Zarzuela de Pescado y Marisco, un plato tradicional de la Cocina Espa\u00f1ola muy apropiado para servirlo en cualquier celebraci\u00f3n. Si lo hac\u00e9is en casa, ser\u00e1 la delicia de vuestros invitados.Para ver el v\u00eddeo de esta deliciosa receta clica en la imagen. Ingredientes: PARA [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92,20,93],"tags":[211,212,193,213,214,215,216,217,218,219],"class_list":["post-114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-recetas-de-navidad","category-segundos-platos-navidad","tag-como-preparar-zarzuela","tag-preparar-zarzuela","tag-receta-navidad","tag-receta-zarzuela","tag-video-receta-zarzuela","tag-zarzuela-casera","tag-zarzuela-de-pescado-y-marisco","tag-zarzuela-hecha-en-casa","tag-zarzuela-pescado-marisco","tag-zarzuela-tradiciona"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":9554,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/114\/revisions\/9554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9552"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}