{"id":5306,"date":"2021-02-11T11:01:00","date_gmt":"2021-02-11T11:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5306"},"modified":"2024-04-11T17:06:36","modified_gmt":"2024-04-11T15:06:36","slug":"all-i-pebre-de-ratlla","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/all-i-pebre-de-raya\/","title":{"rendered":"All i Pebre de Raya"},"content":{"rendered":"<p>Avui us presentem una recepta de peix tradicional de l&#039;Albufera de Val\u00e8ncia All i Pebre de Raya. El nom d&#039;All i Pebre prov\u00e9 d&#039;una salsa t\u00edpicament valenciana elaborada amb All i Pebre vermell. Es pot preparar amb peixos diferents, encara que els m\u00e9s coneguts s\u00f3n d&#039;Anguila, Raya i tamb\u00e9 es pot fer amb Rodaballo, Salm\u00f3n. \u00c9s un plat bon\u00edssim i si ho feu a casa us quedar\u00e0 delici\u00f3s. <br><br>Recorda que ja pots comprar el nostre primer llibre \u00abCom a casa de Mam\u00e1\u00bb&nbsp;<br>Edici\u00f3 en Castell\u00e0&nbsp;<a href=\"http:\/\/bit.ly\/ComoCasaMama\" target=\"_blank\" rel=\"noopener\">bit.ly\/ComoCasaMama<\/a><br>Edici\u00f3 en Catal\u00e0&nbsp;<a href=\"http:\/\/bit.ly\/ComCasaMama\" target=\"_blank\" rel=\"noopener\">bit.ly\/ComCasaMama<\/a><\/p>\n\n\n\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/bXQFlZ_vjMM\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 2\/3 PERSONES:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>700 gr. Raia o Escrita<\/li><li>2 Patates grans<\/li><li>700\/800 ml. Brou de Peix<\/li><li>3 Llesques pa fregit<\/li><li>25 gr. Ametlles torrades sense pell<\/li><li>8 Dents d&#039;All<\/li><li>1 Pebrot Choricero<\/li><li>1 Cullerada sopera Pebre vermell dol\u00e7<\/li><li>1 Caiena o Guindilla<\/li><li>Julivert<\/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>Aixafarem els alls sencers sense pell amb un ganivet, donant-los un cop.<\/li><li>En una paella amb l&#039;oli calent, fregirem les llesques de pa. Reservarem.&nbsp;<\/li><li>Abaixarem el foc i fregirem els alls fins que estiguin una mica daurats. Reservarem.<\/li><li>Apartarem la paella del foc i afegirem el pebre vermell, remenant perqu\u00e8 no es cremi. Afegirem una mica de brou i remourem perqu\u00e8 es barregi.<\/li><li>El pebrot xoricer l&#039;hem tingut en remull una mitja hora perqu\u00e8 s&#039;estovi. L&#039;obrirem i amb un ganivet rasparem per treure la polpa que hi ha a dins.<\/li><li>Per fer la picada posarem la polpa del pebrot al morter i hi afegirem les ametlles. Amb el pal del morter picarem fins que estiguin ben aixafades les ametlles. Afegirem els alls, el pa i picarem. Finalment tirarem el julivert una mica picat i picarem fins a obtenir una pasta.<\/li><li>En una cassola hi posarem el brou de peix, guardant una mica per barrejar-lo amb la picada. Afegirem l&#039;oli de fregir juntament amb el pebre vermell. Remenarem.<\/li><li>Pelarem, rentarem les patates i les espetejarem a trossos petits. Fer petar \u00e9s enfonsar el ganivet i trencar els trossos de la patata tirant cap a fora.<\/li><li>Quan bulli el brou afegirem la picada dissolta amb la resta del brou.<\/li><li>Incorporarem les patates, el bitxo, salarem i cuinarem durant 10 minuts amb la cassola tapada.<\/li><li>Salarem el peix i ho afegirem a la cassola. Anirem movent la cassola de tant en tant i courem tot junt uns 10 minuts m\u00e9s. Si cal afegirem m\u00e9s brou, per\u00f2 sempre calent perqu\u00e8 no falti suc per acabar la cocci\u00f3.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo d&#039;All i Pebre de Raya per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy os presentamos una receta de pescado tradicional de la Albufera de Valencia All i Pebre de Raya. El nombre de All i Pebre proviene de una salsa t\u00edpicamente valenciana elaborada con Ajo y Piment\u00f3n rojo. Se puede preparar con diferentes pescados, aunque los m\u00e1s conocidos son de Anguila, Raya y tambi\u00e9n se puede hacer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9105,"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":[4043,4044,4045,4046,4047,4048,4049],"class_list":["post-5306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-ajo-y-pimienta-raya","tag-all-i-pebre-de-raya","tag-anguila-con-ajo-y-pimenton","tag-receta-albufera","tag-receta-all-i-pebre","tag-receta-pescados","tag-receta-valenciana"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5306","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=5306"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5306\/revisions"}],"predecessor-version":[{"id":8693,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5306\/revisions\/8693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9105"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}