{"id":3375,"date":"2016-11-29T14:28:58","date_gmt":"2016-11-29T14:28:58","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3375"},"modified":"2024-04-24T17:13:21","modified_gmt":"2024-04-24T15:13:21","slug":"bacalla-a-lajoarriero","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/bacalao-al-ajoarriero\/","title":{"rendered":"Bacall\u00e0 a l&#039;Ajoarriero"},"content":{"rendered":"<p>Delici\u00f3s plat tradicional de la cuina espanyola com aquest Bacall\u00e0 a l&#039;Ajoarriero, encara que si b\u00e9 \u00e9s cert que a cada regi\u00f3 es prepara d&#039;una manera una mica diferent. Nosaltres ho fem a la nostra manera amb el puntet picant, una recepta que a casa agradar\u00e0 molt. Que aprofiti!<br>Si tens dubtes mira com prepara aquesta recepta Carmen reproduint el v\u00eddeo inferior<\/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=\"Bacall\u00e0 a l&#039;ajoarriero\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/gA41v1yRNc4?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>500 grs. Bacall\u00e0 esmicolat<\/li>\n\n\n\n<li>1 Ceba gran<\/li>\n\n\n\n<li>2 Dents d&#039;All<\/li>\n\n\n\n<li>2 Pebrots verds petits<\/li>\n\n\n\n<li>5 Pebrots del piquillo<\/li>\n\n\n\n<li>2 Pebrots Xoricers<\/li>\n\n\n\n<li>250 grs. salsa de Tom\u00e0quet fregit<\/li>\n\n\n\n<li>1 Guindilla (Cayena)<\/li>\n\n\n\n<li>Julivert<\/li>\n\n\n\n<li>Oli d&#039;Oliva<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Patates<\/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>Tallem el bacall\u00e0 dessalat a tires. Piquem la ceba i els pebrots verds en quadradets. Els alls els tallem a discos. Tallem en quadradets els pebrots del piquillo.<\/li>\n\n\n\n<li>Els pebrots choriceros els hem deixat en remull durant 1 hora. Els obrim per la meitat i amb la punta d&#039;un ganivet raspeu la carn de dins dels pebrots.<\/li>\n\n\n\n<li>En una cassola hi posem oli d&#039;oliva i hi afegim els alls. Quan l&#039;oli estigui calent hi afegim les cebes i sofregim lleugerament. Hi afegim els pebrots verds i ho sofregim tot junt fins que la ceba quedi transparent.<\/li>\n\n\n\n<li>Hi afegim els pebrots del piquillo i la polpa dels pebrots choriceros. Afegim tamb\u00e9 la salsa de tom\u00e0quet fregit i el bitxo. Remenem b\u00e9 i deixem coure durant uns 3 minuts amb el foc molt baix.<\/li>\n\n\n\n<li>Tallem a quadrats les patates i les fregim en abundant oli d&#039;oliva. Les dipositem a sobre de paper absorbent perqu\u00e8 deixin anar l&#039;oli sobrant.<\/li>\n\n\n\n<li>Afegim el bacall\u00e0 dessalat i barregem tots els ingredients. Amb el foc molt baix cuinarem el bacall\u00e0 durant uns 10 minuts movent la cassola perqu\u00e8 no s&#039;enganxi.<\/li>\n\n\n\n<li>Hi afegim les patates i una mica d&#039;aigua per finalitzar la cocci\u00f3. Ho coem tot junt uns 5 minuts m\u00e9s. Posem una mica de julivert picat per sobre del nostre guisat.<\/li>\n\n\n\n<li>Si \u00e9s possible ho deixarem reposar uns 30 minuts abans de servir-ho.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo de bacall\u00e0 a l&#039;ajoarriero per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>\n\n\n\n<p>       <br><\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3376\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero11-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3376\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero11-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero11-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3377\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero16-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3377\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero16-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero16-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3378\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero23-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3378\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero23-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero23-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3379\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero28-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3379\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero28-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero28-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3380\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero32-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3380\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero32-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero32-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" data-id=\"3381\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero45-150x150-1.jpg\" alt=\"Recepta de\" class=\"wp-image-3381\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero45-150x150-1.jpg 150w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero45-150x150-1-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"374\" data-id=\"3384\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero.jpg\" alt=\"Recepta de\" class=\"wp-image-3384\" title=\"Recepta de\" srcset=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero.jpg 500w, https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/bacalao-al-ajoarriero-300x224.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Delicioso plato tradicional de la cocina espa\u00f1ola como este Bacalao al Ajoarriero, aunque si bien es cierto que en cada regi\u00f3n se prepara de una forma algo distinta. Nosotros lo hacemos a nuestra manera con su puntito picante, una receta que en casa gustar\u00e1 mucho. \u00a1Que aproveche!Si tienes dudas mira c\u00f3mo prepara esta receta Carmen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10483,"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":[92,423],"tags":[2909,2910,2492,2911,1050,2912],"class_list":["post-3375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-especial-cuaresma-y-semana-santa","tag-bacalao-al-ajoarriero","tag-bacalao-con-pimientos","tag-como-preparar-bacalao","tag-como-preparar-bacalao-con-verduras","tag-receta-de-bacalao","tag-video-receta-de-bacalao-ajoarrierio"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3375","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=3375"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3375\/revisions"}],"predecessor-version":[{"id":10485,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3375\/revisions\/10485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10483"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}