{"id":70891,"date":"2015-01-15T00:53:32","date_gmt":"2015-01-14T23:53:32","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-calamars-farcits"},"modified":"2023-12-21T00:37:09","modified_gmt":"2023-12-20T23:37:09","slug":"recepta-calamars-farcits","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/recepta-calamars-farcits","title":{"rendered":"Recepta calamars farcits"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8 calamarsos<\/li>\n<li>1 ceba grossa<\/li>\n<li>Molla de pa sec<\/li>\n<li>\u00bd kg carn trinxada meitat porc i meitat vedella, segons necessitat, o b\u00e9 nom\u00e9s de porc<\/li>\n<li>1 o 2 ous durs (aproximadament)<\/li>\n<li>Un grapadet de pinyons<\/li>\n<li>All<\/li>\n<li>Julivert<\/li>\n<li>Sal<\/li>\n<li>Pebre<\/li>\n<li>Oli d\u2019oliva verge extra<\/li>\n<li>Escuradents<\/li>\n<\/ul>\n<p><strong>Per al sofregit:<\/strong><\/p>\n<ul>\n<li>1 ceba grossa<\/li>\n<li>1 tom\u00e0quet ratllat<\/li>\n<li>1\/2 copeta de vi ranci<\/li>\n<li>Sal<\/li>\n<li>Oli d\u2019oliva verge extra<\/li>\n<\/ul>\n<p><strong>Per la picada:<\/strong><\/p>\n<ul>\n<li>Un grapat d\u2019ametlles<\/li>\n<li>Un grapat de pinyons<\/li>\n<li>1 gra d\u2019all<\/li>\n<li>Julivert<\/li>\n<li>Xocolata negra<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3:<\/strong><\/p>\n<p>En primer lloc, netegem els calamars, en separem les aletes i les potes i les trinxem.<\/p>\n<p>A continuaci\u00f3, barregem la carn amb les potes i aletes i ho sofregim tot plegat amb la ceba. Quan ho tinguem llest, hi barregem els ous durs, l\u2019all i julivert, la molla de pa remullada i uns quants pinyons. (Hi ha qui tamb\u00e9 hi posa panses). Salem i empebrem.<\/p>\n<p>Omplim les bosses dels calamars amb aquest farciment i els tanquem amb un escuradents. No hem d\u2019omplir-los massa, ja que al coure el calamar pot reduir una mica el seu tamany i aix\u00f2 podria fer que es trenqu\u00e9s.<\/p>\n<p>Un truquet: Si li donem la volta al calamars, no ens cal l\u2019escuradents.<\/p>\n<p>A part haurem fet un sofregit a la manera tradicional (a poc a poc i bona lletra) \u00a0amb la ceba i el tom\u00e0quet, afegint-li una mica de vi ranci i deixant-lo reduir.<\/p>\n<p>Saltem una mica els calamars en una cassola, a foc baix, i a continuaci\u00f3 hi tirem el sofregit i una mica d\u2019aigua, deixant-ho coure uns 30 minuts. Seguidament hi posem la picada i ho deixem uns minutets m\u00e9s.<\/p>\n<p>Nota: Si ens sobra farciment, en podem fer mandonguilles (pilotes).<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un truquet: Si li donem la volta al calamars, no ens cal l\u2019escuradents<\/p>\n","protected":false},"author":32,"featured_media":54311,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","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":[1499],"concurs-mossegades":[],"dificultat":[1530],"ingredient":[1561],"plat":[1527],"preu-per-racio":[],"receptes-tematiques":[1506,1683],"temps-de-preparacio":[1505],"coauthors":[2073],"class_list":["post-70891","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","dificultat-mitjana-en","ingredient-marisc-i-peix-en","plat-principal-main-en","tematica-nadal-i-cap-dany-en","tematica-receptes-cuina-mallorquina-en","temps_de_preparacio-entre-1-i-2-hores-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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