{"id":73643,"date":"2012-10-08T23:28:45","date_gmt":"2012-10-08T21:28:45","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/galets-farcits-de-marisc"},"modified":"2022-04-09T12:18:07","modified_gmt":"2022-04-09T10:18:07","slug":"galets-farcits-de-marisc","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/de\/recepta\/galets-farcits-de-marisc","title":{"rendered":"Galets farcits de marisc"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredients<\/strong><br \/>\n<em>Per a 20 galets<\/em><\/p>\n<p style=\"text-align: justify;\">Per al farcit<\/p>\n<p style=\"text-align: justify;\">&#8211; 600 ml de fumet de peix<br \/>\n&#8211; 20 musclos<br \/>\n&#8211; 20 clo\u00efsses<br \/>\n&#8211; 1 cueta de rap<br \/>\n&#8211; 10 gambes<br \/>\n&#8211; 2 calamars no gaire grossos<br \/>\n&#8211; Oli<\/p>\n<p style=\"text-align: justify;\">Per a la salsa<br \/>\n&#8211; 1 llauna i mitja de tom\u00e0quet triturat<br \/>\n&#8211; 2 grans d&#8217;all<br \/>\n&#8211; Bitxo<br \/>\n&#8211; Oli<br \/>\n&#8211; Pa ratllat o galleta picada<br \/>\n&#8211; Julivert<\/p>\n<p style=\"text-align: justify;\"><strong>Preparaci\u00f3<\/strong><\/p>\n<p style=\"text-align: justify;\"><em>Prepareu el farcit<\/em><br \/>\nEn una paella amb tres cullerades d\u2019oli, coeu les gambes. Quan estiguin fetes, retireu-les, peleu-les i guardeu-les.\u00a0Netegeu i talleu els calamars a trossos, deixeu les potes senceres i talleu les aletes en tires. Poseu-los a coure en el mateix oli. Afegiu-hi un cullerot de fumet i coeu els calamars per 10 minuts amb tapa. Separeu les potes i les ales de la resta i reserveu-los.<\/p>\n<p style=\"text-align: justify;\">Poseu a coure les clo\u00efsses. Quan estiguin obertes, separeu-les de les closques i reserveu-les.\u00a0Poseu a coure els musclos. Quan estiguin oberts, separeu-los de la closques i reserveu-los.\u00a0Si voleu, podeu filtrar l\u2019aigua de cocci\u00f3 dels musclos i de les clo\u00efsses i afegir-la al fumet.<\/p>\n<p style=\"text-align: justify;\">Bulliu la cua de rap. Quan estigui feta, trossegeu-la i reserveu-la.\u00a0En una batedora, poseu-hi les gambes, les clo\u00efsses, els musclos, el rap i els calamars (continueu a reservar les potes e les ales). Afegiu-hi un cullerot de fumet i trossegeu per uns segons. Ha de quedar un compost crem\u00f3s amb trossets petits, per\u00f2 no una crema. Si fa falta afegiu-hi una mica m\u00e9s de fumet.<\/p>\n<p style=\"text-align: justify;\"><em>Prepareu la salsa<\/em><br \/>\nEn la mateixa paella on heu cuit els calamars, afegiu-hi un parell de cullerades m\u00e9s d\u2019oli i sofregiu l\u2019all i el bitxo per un minut. Afegiu-hi el tom\u00e0quet e dos cullerots de fumet. La salsa ha de quedar bastant liquida. Coeu per 7-8 minuts amb tapa. Tr\u00e8ieu l\u2019all i afegiu-hi les cuetes i les ales dels calamars. Continueu amb la cocci\u00f3 per 4-5 minuts m\u00e9s, sempre amb tapa.<\/p>\n<p style=\"text-align: justify;\"><em>Coeu els galets<\/em><br \/>\nAfegiu aigua al fumet fins a aconseguir una quantitat adapta per coure-hi els galets.\u00a0En teoria no cal afegir-hi sal, per\u00f2 assegureu-vos. Escorreu els galets quan estiguin molt al dent. En el meu cas, a la confecci\u00f3 posava 14 minuts de cocci\u00f3, els vaig treure despr\u00e9s de 7 minuts. No s\u2019haurien de trencar, per\u00f2 per seguretat, tr\u00e8ieu-los amb una escumadora.\u00a0Hi ha qui para la cocci\u00f3 passant la pasta per aigua freda o fins i tot posant-la amb aigua i gel: jo ho trobo una mica exagerat. Els vaig posar directament sobre un drap, ben separats.<\/p>\n<p style=\"text-align: justify;\"><em>Ompliu el galets amb el farcit de marisc<\/em><br \/>\nEn una safata per al forn feu una capa de salsa de tom\u00e0quet sol. Poseu-hi els galets farcits un al costat de l\u2019altre i cobriu els galets amb la resta de la salsa, les cues i les ales dels calamars. Empolsineu amb una mica de pa ratllat. Poseu tot al forn a 180\u00ba per 20 minuts (cada forn \u00e9s un m\u00f3n, la part l\u00edquida de la salsa s\u2019ha de retirar i el pa ratllat ha de fer una mica de crosta).<\/p>\n<p style=\"text-align: justify;\"><em>Buon appetito<\/em>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Una recepta ideal per aquestes festes<\/p>\n","protected":false},"author":21,"featured_media":48258,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1490],"concurs-mossegades":[],"dificultat":[1714],"ingredient":[1563,1557],"plat":[],"preu-per-racio":[1877],"receptes-tematiques":[1508],"temps-de-preparacio":[1507],"coauthors":[],"class_list":["post-73643","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-de","dificultat-alta-de","ingredient-marisc-i-peix-de","ingredient-pasta-de","preu_per_racio-entre-5-i-10-euros-de","tematica-nadal-i-cap-dany-de","temps_de_preparacio-entre-1-i-2-hores-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta: Galets farcits de marisc<\/title>\n<meta name=\"description\" content=\"Sopa farcida de marisc, galets farcits de marisc. 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