353 lines
24 KiB
HTML
353 lines
24 KiB
HTML
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<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href=="../../consultoria/index.html">Consultoría</a></li>
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<ul class="sub-menu">
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<li id="menu-item-1275" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1275"><a href=="../../receta-paella-valenciana/index.html">Receta Paella Valenciana</a></li>
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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=="../paella-de-marisco-2/index.html">Paella de marisco</a></li>
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<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=="../index.html">Arroces típicos de Valencia</a>
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<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href=="../fideua-de-marisco-2/index.html">Fideuá de marisco</a></li>
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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=="../arroz-a-banda/index.html">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=="../arroz-al-horno-2/index.html">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=="../arroz-al-horno-de-anguilas-y-bajocas-2/index.html">Arroz al horno de anguilas y bajocas</a></li>
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<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href=="../arroz-allipebrat-2/index.html">Arroz allipebrat</a></li>
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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=="../arroz-amb-bledes-con-acelgas/index.html">Arroz amb bledes (con acelgas)</a></li>
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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=="../arroz-amb-fesols-i-naps-con-alubias-y-nabos/index.html">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=="../arroz-con-pasas-y-garbanzos/index.html">Arroz con pasas y garbanzos</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=="../arroz-meloso-de-pato-setas-y-trufa-2/index.html">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=="../arroz-negro/index.html">Arroz negro</a></li>
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<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href=="../fideua-de-marisco/index.html">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=="../fideua-negreta/index.html">Fideuà negreta</a></li>
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<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href=="../fideua-negreta-2/index.html">Fideuà negreta</a></li>
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<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page current-menu-item page_item page-item-136 current_page_item menu-item-1291"><a href=="index.html" aria-current="page">Paella de bogavante</a></li>
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<li id="menu-item-1292" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1292"><a href=="../paella-de-langosta-2/index.html">Paella de langosta</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=="../paella-de-marisco-2/index.html">Paella de marisco</a></li>
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<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href=="../paella-de-pato-2/index.html">Paella de pato</a></li>
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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=="../paella-de-verduras-2/index.html">Paella de verduras</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=="../paella-morena-2/index.html">Paella morena</a></li>
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</ul>
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</li>
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<li id="menu-item-1297" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1297"><a href=="../../la-cocina-de-la-albufera/index.html">La cocina de la albufera</a></li>
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<li id="menu-item-1298" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1298"><a href=="../../otras-recetas-valencianas/index.html">Otras recetas valencianas</a>
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<ul class="sub-menu">
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<li id="menu-item-1299" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1299"><a href=="../../otras-recetas-valencianas/all-i-oli/index.html">All i oli</a></li>
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<li id="menu-item-1300" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1300"><a href=="../../otras-recetas-valencianas/all-i-pebre/index.html">All i pebre</a></li>
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<li id="menu-item-1301" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1301"><a href=="../../otras-recetas-valencianas/angulas-al-ajillo/index.html">Angulas al ajillo</a></li>
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||
<li id="menu-item-1302" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1302"><a href=="../../otras-recetas-valencianas/clochinas-al-vapor/index.html">Clóchinas al vapor</a></li>
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||
<li id="menu-item-1303" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1303"><a href=="../../otras-recetas-valencianas/espardenya/index.html">Espardenyá</a></li>
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<li id="menu-item-1304" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1304"><a href=="../../otras-recetas-valencianas/lubina-a-la-sal/index.html">Lubina (llobarro) a la sal</a></li>
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<li id="menu-item-1305" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1305"><a href=="../../otras-recetas-valencianas/pato-al-pebre-picant/index.html">Pato al pebre picant</a></li>
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</ul>
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</li>
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</ul>
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</li>
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<li id="menu-item-1306" class="menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-1306"><a href=="#">Trucos y consejos</a>
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<ul class="sub-menu">
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<li id="menu-item-1307" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1307"><a href=="../../aspectos-tecnicos-sobre-el-arroz/index.html">Aspectos técnicos sobre el arroz</a></li>
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<li id="menu-item-1308" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1308"><a href=="../../recipiente/index.html">El recipiente</a></li>
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<li id="menu-item-1309" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1309"><a href=="../../trucos-y-consejos/index.html">Trucos y consejos</a></li>
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<div id="et_top_search">
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<span id="et_search_icon"></span>
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<form role="search" method="get" class="et-search-form et-hidden" action=="../../index.html">
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<input type="search" class="et-search-field" placeholder="Search …" value="" name="s" title="Search for:"/> </form>
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<div id="et_mobile_nav_menu">
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<a href=="#" class="mobile_nav closed">
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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/>
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Ajos – 2 dientes.<br/>
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Arroz – 350 grs.<br/>
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Azafrán<br/>
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Bogavante – dos unidades de 500 grs. o uno de 1 kilo, vivitos y coleando.<br/>
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Calamar – 200 grs.<br/>
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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/>
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Colorante alimentario – en caso de no tener azafrán.<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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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>
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<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>
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<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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