{"id":5023,"date":"2019-04-04T17:43:27","date_gmt":"2019-04-04T17:43:27","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5023"},"modified":"2024-05-14T11:49:08","modified_gmt":"2024-05-14T09:49:08","slug":"paella-de-bacalla-i-carxofes","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/paella-de-bacalao-y-alcachofas\/","title":{"rendered":"Paella de Bacall\u00e0 i Carxofes"},"content":{"rendered":"<p>Avui preparem una Paella de Bacall\u00e0 i Carxofes. Un plat tradicional de la nostra cuina, sobretot a l&#039;\u00e8poca de Quaresma que no pot faltar a cap llar, Aquest Arr\u00f2s amb Bacall\u00e0, Carxofes i Alls tendres \u00e9s molt adequat per a la festivitat de la Setmana Santa. <\/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=\"Paella de bacall\u00e0 i carxofes\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/C4ecYh6CGIQ?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 PER A 4 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500 grs. Arr\u00f2s Bomba<\/li><li>1,5 litres Brou de Peix aprox.<\/li><li>500 grs. Bacall\u00e0 esmicolat i dessalat<\/li><li>4 Carxofes<\/li><li>1Manojo d&#039;Alls tendres<\/li><li>1 Pebrot Verd<\/li><li>1 Pebrot Vermell<\/li><li>1 Tom\u00e0quet madur<\/li><li>1 Ceba<\/li><li>All i Julivert picats<\/li><li>1 Pebrot Choricero<\/li><li>Fils de Safr\u00e0 torrat<\/li><li>Oli d&#039;Oliva<\/li><li>Sal<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Pelarem les carxofes i deixarem nom\u00e9s el cor. Les tallarem a quatre o sis trossos. Les posarem en remull amb aigua freda, una mica de julivert i un gla\u00e7\u00f3 de gel perqu\u00e8 no es quedin negres.<\/li><li> El pebrot xoricer el tindrem en remull durant unes 6 hores, si ho fem amb aigua calenta amb una hora n&#039;hi haur\u00e0 prou. Ho obrirem, traurem les llavors i amb la punta d&#039;un ganivet el gratarem per treure tota la polpa.<\/li><li> En una paella hi posarem l&#039;oli i quan estigui ben calent afegirem el pebrot vermell i el verd tallats a quadradets i els alls tendres tallats. Sofregirem durant uns 2 minuts amb el foc baix.<\/li><li> Afegirem la ceba picada. Donarem unes voltes i sofregirem durant uns 5 minuts sempre amb el foc baix.<\/li><li> Afegirem les carxofes i continuarem remenant durant uns 4 minuts m\u00e9s perqu\u00e8 no es cremin les verdures. <\/li><li> A continuaci\u00f3 hi afegirem el tom\u00e0quet ratllat i remenarem. Cal sofregir-ho tot amb el foc baix. Ha de quedar el sofregit molt tou.<\/li><li>  Abocarem l&#039;arr\u00f2s i remourem perqu\u00e8 vagi absorbint els sabors de les verdures. Afegirem el brou de peix bullint, els brins de safr\u00e0, i la polpa del pebrot xoricer i ho distribuirem tot.<\/li><li> Mourem la paella i courem durant uns 5 minuts amb el foc fort. Abaixarem el foc i afegirem el bacall\u00e0 trossejat i l&#039;all i julivert picats. Comprovarem de sal.<\/li><li> Courem l&#039;arr\u00f2s seguint les instruccions del fabricant, normalment s\u00f3n uns 15\/18 minuts. \u00c9s preferible que quedi al dente ja que en deixar-lo despr\u00e9s en rep\u00f2s durant uns 5 minuts s&#039;acaba de coure.<\/li><li> Si veieu que li falta brou per acabar la cocci\u00f3 se li pot afegir per\u00f2 sempre ha d&#039;estar bullint. La paella es pot anar movent per\u00f2 mai no remenant.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Paella de Bacall\u00e0 i Carxofes per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una Paella de Bacalao y Alcachofas. Un plato tradicional de nuestra cocina, sobretodo en la \u00e9poca de Cuaresma que no puede faltar en ning\u00fan hogar, Este Arroz con Bacalao, Alcachofas y Ajos tiernos es muy adecuado para la festividad de la Semana Santa. INGREDIENTES PARA 4 PERSONAS: 500 grs. Arroz Bomba 1,5 litros [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12003,"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":[19],"tags":[3630,3631,3632,3633,3634,3635,529,3636,3637],"class_list":["post-5023","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-paella-alcachofas-y-ajos-tiernas","tag-paella-con-alcachofas","tag-paella-de-bacalao","tag-paella-de-bacalao-y-alcachofas","tag-paella-de-pescado","tag-paella-para-cuaresma","tag-receta-cuaresma","tag-video-receta-cuaresma","tag-video-receta-paella-bacalao"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5023","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=5023"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5023\/revisions"}],"predecessor-version":[{"id":12005,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5023\/revisions\/12005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12003"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}