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Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>
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Claude Sonnet 4.6
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<h2 class="title">Arroz al horno</h2>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>1 litro de caldo de cocido elaborado con: 1 trozo de ternera, 1 pechuga de pollo o mejor aún de gallina, huesos de ternera y de cerdo, 1 pie de cerdo, chorizo, tocino fresco, morcilla, garbanzos, nabos, patata y zanahoria.<br/>
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Aceite de oliva virgen – 200 cc.<br/>
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Ajos – 1 cabeza.<br/>
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Arroz – 300 grs.<br/>
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Azafrán<br/>
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Cebolla – 2 cucharadas (picada).<br/>
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Colorante alimentario – en caso de no tener azafrán.<br/>
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Costillas – 200 grs. (de cerdo y troceadas).<br/>
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Pimentón – 1 cucharada sopera rasa.<br/>
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Tomate – 1 a rodajas.<br/>
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Tomate – 5 cucharadas (rallado o triturado). </p>
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<p>Elaboración<br/>
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Lo primero es elaborar el caldo, cosa que bien puede hacerse el día anterior. Es muy importante que el caldo tenga consistencia y sea fuerte de sabor. Una vez tenemos el caldo colado y los ingredientes reservados en una fuente, comenzamos con la elaboración del arroz.</p>
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<p>Lo primero es encender el horno con la suficiente antelación para que esté al máximo de calor a la hora de introducir el arroz. En una sartén grande, doramos a fuego vivo en el aceite de oliva las costillas de cerdo troceadas y las reservamos. Bajamos el fuego e incorporamos la cebolla muy finamente picada hasta que comience a ablandarse y a dorarse. Seguidamente, vertemos el tomate rallado y dejamos que se sofría durante unos minutos. Una vez terminado el sofrito de cebolla y tomate, le añadimos el pimentón y tras rehogarlo un minuto más, incorporamos el arroz y el colorante o el azafrán, le damos un par de vueltas y vertemos el contenido de la sartén en una cazuela de barro de unos 30 cm. de diámetro (si no disponemos de cazuela de barro se puede utilizar cualquier recipiente resistente al horno, incluso una paella).</p>
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<p>Extendemos el arroz uniformemente en la cazuela y colocamos sobre él las costillas de cerdo y algunas mollitas (trozos) de la carne del cocido, el chorizo y la morcilla a rodajas, la patata en rebanadas gruesas, unos cuantos garbanzos y, como colofón, unas rodajas de tomate y la cabeza de ajos entera en el centro de la cazuela. Finalmente, añadimos un poco menos de caldo hirviendo que el doble del volumen del arroz e introducimos la cazuela en el horno. Bajamos la temperatura a 180º – 200º y lo dejamos 40 minutos (habéis leído bien, 40 minutos).</p>
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<p>Para terminar, sacamos la cazuela del horno, la dejamos reposar 5 minutos y a la mesa.</p>
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<p>Éste es mi arroz favorito, aunque la paella es el plato de arroz más conocido, yo creo que éste es el rey de los arroces y el más sabroso de ellos, siempre que esté bien cocinado y con un caldo bien sustancioso.</p>
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<p>Es muy importante que el horno esté bien caliente, y que el caldo esté hirviendo a la hora de incorporarlo al arroz, ya que en caso de que no sea así, las probabilidades de que el arroz se pase son muy altas.</p>
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<p>También es fundamental una correcta medición de las cantidades de caldo y de arroz, ya que al ser un arroz al horno, no podremos jugar con el fuego como haríamos con una paella.</p>
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<p>Lo ideal es medir el arroz en tazas de café o en un cacillo pequeño de servir sopa. La relación ideal es el doble menos uno de caldo que de arroz. Por ejemplo… para cuatro tazas de arroz, usaríamos entre seis tazas y media de caldo y siete.</p>
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<p>En Valencia este plato se suele confeccionar un par de días después de hacer un cocido. De esta manera se aprovecha el caldo y los restos del cocido para realizar un plato magistral.</p>
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<div class="r" title="Timespan for captures of this URL">22 Mar 2012 - 18 Jan 2026</div>
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<li id="menu-item-1295" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1295"><a href="https://web.archive.org/web/20210603120344/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
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<h1 class="main_title">Arroz amb fesols i naps (con alubias y nabos)</h1>
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<p>Aceite de oliva virgen – 120 cc.<br/>
|
||||
Agua.<br/>
|
||||
Alubias – 120 grs.<br/>
|
||||
Arroz – 220 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Blanquets – 2 unidades.<br/>
|
||||
Cardo – 2 ramas limpias de filamentos duros.<br/>
|
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Cebolla – 3 cucharadas (picada).<br/>
|
||||
Cerdo – 1 manita partida en dos – 1 rabo.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Morcillas – 6 unidades de cebolla.<br/>
|
||||
Nabo blanco – 400 grs.<br/>
|
||||
Napicol o nabicol – 600 grs.<br/>
|
||||
Patatas – 300 grs. peladas y tronchadas.<br/>
|
||||
Pimentón – 2 cucharadas.<br/>
|
||||
Tomate – 6 cucharadas (triturado o rallado).<br/>
|
||||
Elaboración<br/>
|
||||
Ponemos a cocer en agua el rabo, las manitas, los fesols, el nabo, el napicol, los blanquets, el cardo y un poco de sal, hasta que el cerdo esté totalmente cocido. Sacamos los ingredientes del caldo, los troceamos y los reservamos.</p>
|
||||
<p>En una sartén sofreímos la cebolla hasta que se dore, añadimos el tomate, y una vez rehogado incorporamos el pimentón.</p>
|
||||
<p>Ponemos aproximadamente 1´5 l. del caldo con los fesols en una olla al fuego. Al romper a hervir añadimos el sofrito, las patatas tronchadas y dejamos cocer 5 minutos.</p>
|
||||
<p>A continuación, agregamos el arroz y el azafrán dejando cocer 8 min. a fuego suave, rectificamos de sal y añadimos las morcillas y el resto de los ingredientes del caldo troceados. Dejamos cocer otros 5 ó 6 min. removiendo de vez en cuando con suavidad.</p>
|
||||
<p>Es costumbre acompañar este arroz con cebolleta tierna cortada a cuartos o mitades, acompañando alguna cucharada del arroz con un mordisco de cebolleta.</p>
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<h1 class="main_title">Arroz con pasas y garbanzos</h1>
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|
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<p>Aceite de oliva virgen – 160grs.<br/>
|
||||
Agua.<br/>
|
||||
Arroz – 500 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Garbanzos – 175 grs. puestos a remojo la noche anterior.<br/>
|
||||
Pasas – 125 grs. de corinto o de moscatel despepitadas.<br/>
|
||||
Perejil – al gusto.<br/>
|
||||
Sal.</p>
|
||||
<p>Elaboración<br/>
|
||||
En una cazuela ponemos a cocer en agua fría (unos dos litros) y sal, los garbanzos escurridos. Los dejamos cocer hasta que queden tiernos. En una cazuela de barro resistente al fuego, vertemos el aceite y lo calentamos un poco, añadimos el arroz y las pasas, y lo rehogamos todo durante un par de minutos. A continuación, incorporamos los garbanzos y el doble de cantidad del caldo de cocción de los garbanzos que de arroz. Añadimos la sal y el perejil picado, e introducimos la cazuela de barro al horno bien caliente, durante unos 45 minutos.</p>
|
||||
<p>También se puede añadir una cabeza de ajos en el centro de la cazuela de barro y hornear el arroz con la cabeza dentro… Por supuesto me refiero a la cabeza de ajos, no se os ocurra intentarlo con alguna de las vuestras. 🙂</p>
|
||||
<p>Si no disponéis de cazuela de barro resistente al fuego directo, sofreírlo todo en otro recipiente aparte y luego trasladáis el contenido a la cazuela de barro, previamente calentada en el horno.</p>
|
||||
<p>Obviamente, este es un arroz sanísimo y perfectamente válido hasta para el vegetariano más recalcitrante.</p>
|
||||
<p>Vuelvo a insistir, en que el horno ha de estar muy caliente, o se os pasará el arroz. Recordad encendedlo con la antelación necesaria.</p>
|
||||
<p>Si sois muy aficionados al perejil, podéis espolvorear un poco más al sacar la cazuela del horno.</p>
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<article id="post-158" class="post-158 page type-page status-publish hentry">
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<h1 class="main_title">Arroz meloso de pato, setas y trufa</h1>
|
||||
|
||||
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||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen 80 grs<br/>
|
||||
Arroz 120 grs<br/>
|
||||
Azafrán 0,2 grs<br/>
|
||||
Boletus 80 grs<br/>
|
||||
Confit de pato 2 unidades<br/>
|
||||
Fondo oscuro de ave 2 Litros<br/>
|
||||
Judías verdes 80 grs<br/>
|
||||
Puerro 60 grs<br/>
|
||||
Trufa negra Al gusto de cada uno, se puede sustituir por unas gotas de aceite de trufa. </p>
|
||||
<p>Elaboración<br/>
|
||||
Salteamos las setas en el aceite de oliva y las retiramos, pochamos el puerro sin dejar que se dore. Añadimos el arroz, el azafrán y las judías verdes en trozos pequeños, rehogamos 1 minuto y vamos mojando con el fondo mientras cuece el arroz, removiendo regularmente. Cuando el arroz lleve al fuego 14 minutos añadimos las setas, el confit de pato desmigado y la trufa, sazonamos y cocinamos hasta que el arroz esté en su punto. </p>
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<a class="t" href="/web/20210602224614*/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/" title="See a list of every capture for this URL">74 captures</a>
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|
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|
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|
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<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
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<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
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<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
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|
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<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
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|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
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<h1 class="main_title">Arroz negro</h1>
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<p>Aceite de oliva virgen – 220 cc.<br/>
|
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Ajos – 2 dientes.<br/>
|
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All i oli.<br/>
|
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Arroz – 350 grs.<br/>
|
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Calamar – 400 grs. (calamarcitos) o sepietas con sus tintas. Si no hay tintas frescas, usar 2 cucharadas o 4 sobrecitos de tinta congelada.<br/>
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Caldo de pescado – aproximadamente el triple de caldo que de arroz.<br/>
|
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Cebolla – 2 cucharadas (picada muy fina).<br/>
|
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Pimentón – 1 cucharada (dulce molido), o la pulpa de 2 ñoras.<br/>
|
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Sal.<br/>
|
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Tomate – 4 cucharadas (rallado o triturado).</p>
|
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<p>Elaboración<br/>
|
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Limpiamos y troceamos las sepietas y/o los calamares con cuidado, intentando no romper las bolsas de la tinta, que reservamos.<br/>
|
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Vertemos el aceite en la paella y calentamos suavemente, añadimos la cebolla y dejamos rehogar suavemente hasta que comience a tomar una apariencia transparente.</p>
|
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<p>Seguidamente añadimos el ajo picado, rehogamos un minuto y añadimos los calamares y las sepietas, rehogamos el conjunto a fuego vivo, cuidando que no se quemen el ajo y la cebolla. Cuando haya reducido el agua que habrán soltado los cefalópodos durante la cocción incorporamos el tomate y lo rehogamos otros tres o cuatro minutos más a fuego suave.</p>
|
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<p>Una vez que el tomate empieza a tomar un color más oscuro, bajamos el fuego y agregamos el pimentón o la pulpa de ñora dejando que rehogue un par de minutos y cuidando que no se queme.</p>
|
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<p>Añadimos el arroz y la tinta, sofreímos un minuto más y vertemos el caldo. Subimos el fuego al máximo, probamos y rectificamos si es necesario el punto de sal (las tintas ya aportan sal) y cocemos según se indica en consejos para la cocción de arroz en paella.</p>
|
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<p>Servir acompañado con el all i oli.</p>
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<a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/sin-categoria/fideua-de-pato-boletus-y-puerro/">FIDEUA DE PATO, BOLETUS Y PUERRO</a>
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<a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/">Las Cocas valencianas</a>
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<article id="post-96" class="post-96 page type-page status-publish hentry">
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|
||||
<h1 class="main_title">Fideuá de marisco</h1>
|
||||
|
||||
|
||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 200 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Azafrán<br/>
|
||||
Calamar – 150 grs.<br/>
|
||||
Caldo de pescado – aproximadamente el doble de caldo que de arroz.<br/>
|
||||
Cigala – 4 tan grandes o más que las gambas.<br/>
|
||||
Clochina – 8 unidades.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Fideos – 400 grs. del nº 4.<br/>
|
||||
Gamba – 8 unidades, a más gordas mejor.<br/>
|
||||
Pimentón – 1 cucharada o la pulpa de 4 ñoras.<br/>
|
||||
Sepia – 150 grs.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Troceamos la sepia y los calamares en cuadrados de unos 2 cm. Ponemos el aceite a calentar y cuando humee, salteamos las gambas y las cigalas durante 1 minuto, las sacamos y las reservamos. A continuación, incorporamos la sepia y los calamares y los sofreímos hasta que empiecen a tomar un ligero color dorado. En ese instante, añadimos el tomate y dos ajos picados muy finos y lo sofreímos bien, hasta que empiece a oscurecer.</p>
|
||||
<p>Entonces ponemos el pimentón dulce o las ñoras, lo removemos todo e incorporamos los fideos. A continuación, el caldo hirviendo, un ajo picado muy fino, y dejamos cocer el conjunto a fuego vivo. A los 10 minutos de cocción, colocamos las gambas, las cigalas y las clotxinas por encima y dejamos cocer otros 5 ó 6 minutos mas a fuego suave, hasta que el caldo se evapore por completo.</p>
|
||||
<p>Hay quien al sofrito le añade dos cucharadas de cebolla muy picadita.</p>
|
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<script>
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(adsbygoogle = window.adsbygoogle || []).push({});
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<p>Para el caldo lo ideal son espinas y cabeza de rape, pescado de roca y pescado de playa, galeras y/o cangrejos. Con 25 minutos de cocción es suficiente.</p>
|
||||
<p>Al caldo se le puede añadir una cebolla y un tomate, o una hoja de laurel.</p>
|
||||
<p>A más sabroso sea el caldo, mas rica será la fideuá.</p>
|
||||
<p>Si vuestro presupuesto os lo permite, podéis poner también unos trozos de langosta o bogavante e incluso unas almejas, trozos de rape o pez espada.</p>
|
||||
</div> <!-- .entry-content -->
|
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<h1 class="main_title">Fideuà negreta</h1>
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<div class="entry-content">
|
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<p>Aceite de oliva virgen – 200 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Calamar – 450 grs. calamarcitos o sepietas con sus tintas. Si no disponemos de tintas frescas, sustituirlas por 2 cucharadas o 4 sobrecitos de tinta congelada.<br/>
|
||||
Caldo de pescado – aproximadamente algo menos del doble de caldo que de fideos.<br/>
|
||||
Cebolla – 2 cucharadas (picada muy fina).<br/>
|
||||
Fideos – 420 grs. del nº 1.<br/>
|
||||
Pimentón – 1 cucharada (molido), o la pulpa de 2 ñoras.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Limpiamos y troceamos las sepietas y/o los calamares con cuidado, intentando no romper las bolsas de la tinta, que reservamos. Vertemos el aceite en la paella y calentamos suavemente, añadimos la cebolla y dejamos rehogar suavemente hasta que comience a tomar una apariencia transparente.</p>
|
||||
<p>Seguidamente añadimos el ajo picado, rehogamos un minuto y añadimos los calamares y las sepietas, rehogamos el conjunto a fuego vivo, cuidando que no se quemen el ajo y la cebolla. Cuando haya reducido el agua que habrán soltado los cefalópodos durante la cocción, incorporamos el tomate y lo rehogamos otros tres o cuatro minutos más a fuego suave.</p>
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<p>Una vez que el tomate empieza a tomar un color más oscuro, bajamos el fuego y agregamos el pimentón o la pulpa de ñora dejando que rehogue un par de minutos y cuidando que no se queme.</p>
|
||||
<p>Añadimos los fideos y la tinta, sofreímos un minuto más y vertemos el caldo. Subimos el fuego al máximo, probamos y rectificamos si es necesario el punto de sal (las tintas ya aportan sal), cocer 5 o 6 minutos, hasta que el caldo seque.</p>
|
||||
<p>Si por el tipo de pasta elegido, exceso de fuego, etc. observáramos que la pasta esta quedando dura, mojar con un poco mas de caldo.</p>
|
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<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
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<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
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<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
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<li id="menu-item-1296" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1296"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
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<h1>Arroces típicos de Valencia</h1>
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</section>
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<p><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paellita_activa" alt="" width="33" height="21" data-src="https://web.archive.org/web/20210603143359/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignnone size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-775" title="paellita_activa" src="https://web.archive.org/web/20210603143359im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="" width="33" height="21"/></noscript></a> Aquí podreis encontrar recetas de arroces típicas de Valencia.</p>
|
||||
<ul>
|
||||
<li><a title="Arroz a banda" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li><a title="Arroz al horno" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li><a title="Arroz al horno de anguilas y bajocas" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li><a title="Arroz con pasas y garbanzos" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li><a title="Arroz negro" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li><a title="Fideuá de marisco" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li><a title="Fideuà negreta" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li><a title="Paella de coliflor y bacalao" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/paella-de-coliflor-y-bacalao/">Paella de col y bacalao </a></li>
|
||||
<li><a title="Paella de bogavante" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li><a title="Paella de langosta" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li><a title="Paella de marisco" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li><a title="Paella de pato" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
|
||||
<li><a title="Paella de verduras" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
|
||||
<li><a title="Paella morena" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
|
||||
<li><a title="Pimientos rojos rellenos de arroz" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/pimientos-rojos-rellenos-de-arroz/">Pimientos rojos rellenos de arroz</a></li>
|
||||
<li><a title="Arroz amb fesols i naps (con alubias y nabos)" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz “amb fesols i naps” (con alubias y nabos)</a></li>
|
||||
<li><a title="Arroz amb bledes (con acelgas)" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz “amb bledes” (con acelgas)</a></li>
|
||||
<li><a title="Arroz allipebrat" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li><a title="Arroz meloso (semicaldoso) con brocheta de calamarcitos y gambas" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-semicaldoso-con-brocheta-de-calamarcitos-y-gambas-2/">Arroz meloso (semicaldoso) con brocheta de calamarcitos y gambas</a></li>
|
||||
<li><a title="Arroz meloso de pato, setas y trufa" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
</ul>
|
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<p> </p>
|
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<p> </p>
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<h1 class="main_title">Paella de bogavante</h1>
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<div class="entry-content">
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||||
<p>Aceite de oliva virgen – 220 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Arroz – 350 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Bogavante – dos unidades de 500 grs. o uno de 1 kilo, vivitos y coleando.<br/>
|
||||
Calamar – 200 grs.<br/>
|
||||
Caldo de pescado – no muy fuerte o rebajado con un poco de agua. Si elaboramos un caldo excesivamente consistente o fuerte, predominará demasiado el sabor del caldo sobre el bogavante, y ya que hemos gastado una pequeña fortuna en el animalito, lo mejor es que destaque.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Pimentón – 1 cucharada.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Empezaremos por preparar los bogavantes. Hay dos formas de hacerlo. Una consiste en partirlos por la mitad a lo largo, y rehogarlos en la paella, hasta que se vuelvan de color rojo, y los reservamos. A partir de este punto elaboramos la receta como si fuera la del arroz a banda o la paella de marisco, pero poniendo los bogavantes sobre la paella a mitad de la cocción de arroz.</p>
|
||||
<p>La otra forma es más compleja. Escaldamos los bogavantes en agua hirviendo durante 3 minutos, transcurrido este tiempo, los sacamos, reservamos el agua de la cocción y los sumergimos en un recipiente lleno de agua con hielo para detener la cocción del marisco y que no quede demasiado cocido. Una vez fríos, separamos la cabeza, pelamos las pinzas y la cola, cortándola en medallones. La cabeza la vaciamos aprovechando los jugos y el coral o sesos, que guardamos para utilizar posteriormente. Las cáscaras de los bogavantes las incorporamos al agua de su cocción, añadimos alguna espina de pescado o algo de pescado para caldo y cocemos todo unos 25 minutos, colamos y mantenemos caliente.</p>
|
||||
<p>En la paella calentamos el aceite y sofreímos los calamares, un ajo picado y el tomate, añadimos el pimentón, rápidamente el arroz, dejamos un minuto al fuego y vertemos el caldo hirviendo sobre la paella, cuando el arroz comience a asomar sobre el caldo (7 u 8 minutos aproximadamente), rectificamos de sal y colocamos los trozos de bogavante, repartimos los jugos y el coral sobre el arroz, añadimos el otro ajo picado y dejamos cocer otros 7 u 8 minutos siguiendo las indicaciones que figuran en consejos para la cocción del arroz.</p>
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<a class="t" href="/web/20210603141319*/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/" title="See a list of every capture for this URL">55 captures</a>
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<article id="post-138" class="post-138 page type-page status-publish hentry">
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<h1 class="main_title">Paella de langosta</h1>
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<p>Aceite de oliva virgen – 220 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
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Arroz – 350 grs.<br/>
|
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Azafrán<br/>
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Calamar – 200 grs.<br/>
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Caldo de pescado<br/>
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Colorante alimentario – en caso de no tener azafrán.<br/>
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Langostino<br/>
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Pimentón – 1 cucharada.<br/>
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Tomate – 4 cucharadas (rallado o triturado). </p>
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<p>Elaboración<br/>
|
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Elaborar igual que la paella de bogavante pero obviamente sustituyendo el bogavante por la langosta.</p>
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<article id="post-142" class="post-142 page type-page status-publish hentry">
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<h1 class="main_title">Paella de pato</h1>
|
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<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 150 cc.<br/>
|
||||
Agua.<br/>
|
||||
Arroz – 320 grs.<br/>
|
||||
Azafrán – de flor.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Garrofó – 125 grs.<br/>
|
||||
Judías blancas o tabella – 80 grs.<br/>
|
||||
Judías verdes – 400 grs.<br/>
|
||||
Pato – 1/2.<br/>
|
||||
Pimentón – rojo dulce molido.<br/>
|
||||
Pollo – 1/2.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 4 cucharadas soperas (natural rallado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Calentamos el aceite en la paella y, cuando empieza a humear, incorporamos el pollo y el pato troceados, dorándolos cuidadosamente a fuego medio. A continuación, añadimos la verdura también troceada y la sofreímos durante un par de minutos. Seguidamente, haciendo un hueco en medio de la paella, sofreímos el tomate y, cuando empieza a oscurecer, el pimentón con cuidado que no se queme o amargaría la paella. Removemos todo bien y añadimos agua hasta el borde de la paella. Dejamos cocer la paella durante 40 minutos, rectificando de sal.</p>
|
||||
<p>Añadimos el arroz y el colorante o las hebras de azafrán, procurando repartir bien todo el arroz por la paella, y dejamos cocer a fuego vivo hasta que el arroz esté en su punto y el caldo se evapore por completo tal y como indicamos en consejos para la cocción de arroz en paella.</p>
|
||||
<p>Dejar reposar unos minutos… y a la mesa!!!</p>
|
||||
<p>Se puede añadir un par de ramitas de romero a mitad de cocción del arroz, le da un sabor muy agradable… pero solo unas ramitas o de lo contrario predominará su sabor en exceso.</p>
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<a class="t" href="/web/20210603060552*/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/" title="See a list of every capture for this URL">65 captures</a>
|
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<div class="r" title="Timespan for captures of this URL">22 Mar 2012 - 13 Oct 2025</div>
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|
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|
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|
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|
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</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/</div>
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|
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|
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<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page current-page-ancestor current-menu-ancestor current-menu-parent current-page-parent current_page_parent current_page_ancestor menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
|
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|
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|
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<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
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<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
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|
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<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
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<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
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<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
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<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
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<h1 class="main_title">Paella de verduras</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen – 360 grs.<br/>
|
||||
Ajos – 1 diente picado muy fino.<br/>
|
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Ajos – 1 manojo (tiernos).<br/>
|
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Alcachofas – 8 unidades.<br/>
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Arroz – 400 grs.<br/>
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Azafrán – de hebra.<br/>
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Calabacín<br/>
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Caldo de verdura o agua.<br/>
|
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Cebolla – 1/2 (tamaño mediano).<br/>
|
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Coliflor – 300 grs.<br/>
|
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Colorante alimentario – en caso de no tener azafrán.<br/>
|
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Espinacas – 2 manojos<br/>
|
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Garrofó – 80 grs.<br/>
|
||||
Habas – 125 grs. (tiernas peladas).<br/>
|
||||
Judías verdes – 200 grs.<br/>
|
||||
Napicol o nabicol<br/>
|
||||
Pimentón – 1 cucharada.<br/>
|
||||
Pimiento – 1 rojo mediano.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 2 maduros rallados.<br/>
|
||||
Zanahoria.<br/>
|
||||
Elaboración<br/>
|
||||
Troceamos todas las verduras en trozos de unos 4 ó 5 cm. excepto el napicol y la zanahoria que haremos en cubos pequeños. Calentamos el aceite en la paella hasta que comience a humear y añadimos la cebolla picada muy fina. Cuando empiece a ablandarse, incorporamos el resto de las verduras por orden de dureza, las más duras las primeras y las más tiernas y las espinacas al final, y a fuego muy suave las rehogamos durante 15 minutos, removiéndolas con frecuencia. Seguidamente, añadimos el tomate rallado y lo sofreímos otros 5 minutos más. Una vez hecho esto, incorporamos el pimentón y un minuto después, el arroz y el colorante.<br/>
|
||||
Rehogamos el conjunto durante 1 minuto más y añadimos el caldo de verdura o el agua, aproximadamente el doble que de arroz, y el ajo picado. Dejamos cocer a fuego vivo durante 15 ó 20 minutos… y a la mesa.<br/>
|
||||
Es importante rehogar bien las verduras, a fuego suave y sin prisa.<br/>
|
||||
Por supuesto, es fácil que no dispongáis de todos los ingredientes, debido a la estacionalidad de alguno de ellos, pero de todas las verduras de la lista, sin la coliflor, esta paella pierde casi toda su gracia. Las alcachofas y las habas también juegan un papel importante.<br/>
|
||||
Las verduras, si son frescas mejor, si no disponéis de ellas, sustituirlas por congeladas, pero nunca por verdura en conserva.<br/>
|
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Un dato importante a tener en cuenta a la hora de calcular el agua, es el alto contenido en agua de las verduras, agua que irán soltando durante la cocción del arroz. Así que ser un poco más parcos con el agua o caldo que con otros arroces hechos en paella.</p>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/fideua-de-pato-boletus-y-puerro/">FIDEUA DE PATO, BOLETUS Y PUERRO</a>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/">Las Cocas valencianas</a>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/talibanes-de-la-paella/">TALIBANES DE LA PAELLA</a>
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