{"id":12303,"date":"2013-08-30T09:53:00","date_gmt":"2013-08-30T07:53:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=12303"},"modified":"2024-05-16T11:57:07","modified_gmt":"2024-05-16T09:57:07","slug":"sipia-amb-pesols-i-alls-tendres","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/sepia-con-guisantes-y-ajos-tiernos\/","title":{"rendered":"S\u00edpia amb P\u00e8sols i Alls Tendres"},"content":{"rendered":"<p>Avui Carmen del panner d&#039;Alella, no cuinar\u00e0 un delici\u00f3s plat de S\u00e8pia amb P\u00e8sols i Alls Tendres. La s\u00edpia amb p\u00e8sols \u00e9s un plat mediterrani que fusiona la frescor del mar amb la dol\u00e7or dels p\u00e8sols tendres. Aquesta recepta, arrelada a la tradici\u00f3 culin\u00e0ria costanera, captura l&#039;ess\u00e8ncia de l&#039;estiu amb els sabors vibrants i la simplicitat reconfortant. La s\u00edpia, cuita a la perfecci\u00f3, es combina amb p\u00e8sols frescos, ceba, all i un toc de vi blanc, creant una harmonia de sabors i textures. \u00c9s molt f\u00e0cil de preparar i si ho feu a casa ja veureu que queda molt bo i us agradar\u00e0 molt.<\/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=\"S\u00edpia amb P\u00e8sols\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/IdTFtd2yKik?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>750 grs. S\u00edpia<\/li>\n\n\n\n<li>500 grs. P\u00e8sols<\/li>\n\n\n\n<li>3 Cebes tendres<\/li>\n\n\n\n<li>3 Alls tendres<\/li>\n\n\n\n<li>1 Tom\u00e0quet Madur<\/li>\n\n\n\n<li>140 ml. Vi Blanc<\/li>\n\n\n\n<li>70 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>500 ml. Aigua<\/li>\n\n\n\n<li>1 cullerada petita de Sucre<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Menta Fresca<\/li>\n<\/ul>\n\n\n\n<p>PER A LA PICADA<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>25 grs. Ametlles Torrades<\/li>\n\n\n\n<li>25 grs. Avellanes Torrades<\/li>\n\n\n\n<li>2 dents d&#039;all<\/li>\n\n\n\n<li>Julivert<\/li>\n\n\n\n<li>Mitja \u00d1ora ratllada<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Renteu i talleu la s\u00edpia a trossos petits. Tallem a discos les cebes i els alls. El tom\u00e0quet el ratllem.<\/li>\n\n\n\n<li>En una cassola posem l\u00b4oli d\u00b4oliva i abans que s\u00b4escalfi li posarem la s\u00edpia. Taparem la cassola i amb el foc baix deixarem coure fins que hagi evaporat l&#039;aigua que deixa anar la s\u00edpia.<\/li>\n\n\n\n<li>Quan ja quedi nom\u00e9s l&#039;oli, hi afegirem les cebes i els alls, hi donarem unes voltes i quan comencin a daurar-se, hi afegirem el tom\u00e0quet ratllat. Remenarem fins que quedi tot integrat i sofregit.<\/li>\n\n\n\n<li>Hi afegirem el vi blanc i deixem reduir l&#039;alcohol. Deixeu-ho coure a foc lent durant uns 7\/8 minuts.<\/li>\n\n\n\n<li>Tot seguit posem una mica d&#039;aigua i deixem coure fins que la s\u00edpia estigui tova.<\/li>\n\n\n\n<li>Poseu mig litre d&#039;aigua en un bol i afegiu-hi una cullerada petita de sucre. Ho incorporem a la cassola.<\/li>\n\n\n\n<li>\u00a0Hi afegim unes fulles de menta fresca i seguidament els p\u00e8sols. Taparem la cassola i deixarem coure fins que estiguin cuits els p\u00e8sols. Es couen molt r\u00e0pid.<\/li>\n\n\n\n<li>Posarem una mica d&#039;aigua en un got per batre i hi afegirem les ametlles torrades, les avellanes torrades, les 2 dents d&#039;all i el julivert.<\/li>\n\n\n\n<li>La nyora, que \u00e9s un pebrot sec, l&#039;hem deixada una bona estona en remull i l&#039;hem escaldat amb aigua calenta. La podem tallar a trossos molt petitons i la triturarem juntament amb els altres ingredients.<\/li>\n\n\n\n<li>Incorporem la picada al guisat. Ara \u00e9s el moment d&#039;afegir-hi la sal, ja que si ho fem abans es pot endurir la s\u00edpia.<\/li>\n\n\n\n<li>Si cal, posarem una mica m\u00e9s d&#039;aigua, remourem b\u00e9, i amb el foc molt lent hi donarem unes voltes perqu\u00e8 s&#039;hi integrin tots els sabors. Ho deixarem coure uns 4\/5 minuts.<\/li>\n\n\n\n<li>Aquest plat \u00e9s millor preparar-lo amb antelaci\u00f3 i deixar-lo reposar. En reposar es pot espessir for\u00e7a, li podeu afegir m\u00e9s aigua.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Us recomano que veieu el v\u00eddeo per a una millor comprensi\u00f3 de tot all\u00f2 explicat<\/strong><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Hoy Carmen del forner de Alella, no va a cocinar un delicioso plato de Sepia con Guisantes y Ajos Tiernos. La sepia con guisantes es un plato mediterr\u00e1neo que fusiona la frescura del mar con la dulzura de los guisantes tiernos. Esta receta, arraigada en la tradici\u00f3n culinaria costera, captura la esencia del verano con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12304,"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],"tags":[5051,5050,5052],"class_list":["post-12303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-receta-sepia","tag-sepia-con-guisantes-y-ajos-tiernos","tag-sepia-guisada"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12303","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=12303"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12303\/revisions"}],"predecessor-version":[{"id":12306,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/12303\/revisions\/12306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12304"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=12303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=12303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=12303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}