{"id":72905,"date":"2013-05-20T22:33:27","date_gmt":"2013-05-20T20:33:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/arros-tot-pela"},"modified":"2026-06-16T13:33:37","modified_gmt":"2026-06-16T11:33:37","slug":"arros-tot-pela","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/arros-tot-pela","title":{"rendered":"Arr\u00f2s tot pelat"},"content":{"rendered":"

Ingredients<\/strong>
\n\u2022 – 1 s\u00edpia
\n\u2022 – 4 gambes grans
\n\u2022 – 4 llagostins
\n\u2022 – 4 escamarlans
\n\u2022 – 250 g de musclos
\n\u2022 – 250 g de clo\u00efsses
\n\u2022 – 1 ceba mitjana
\n\u2022 – 1 pebrot verd mitj\u00e0
\n\u2022 – 1 tom\u00e0quet madur sense pell i tallat a daus
\n\u2022 – sal i pebre
\n\u2022 – arr\u00f2s bomba del Delta, 1 cullerot per persona
\n\u2022 – 2,5 cullerots de fumet per cada un d’arr\u00f2s<\/p>\n

Fumet:
\n\u2022 – 1 kg de pelut (morralla de peix)
\n\u2022 – 1 tom\u00e0quet madur
\n\u2022 – 1 all
\n\u2022 – 1 fulla de llorer
\n\u2022 – oli d’oliva<\/p>\n

Elaboraci\u00f3<\/strong>
\nComen\u00e7arem pel fumet, posant en una cassola oli d’oliva i sofregint el tom\u00e0quet tallat a daus, l’all, el pelut de peix i la fulla de llorer, donant el punt de sal i pebre.
\nTamb\u00e9 hi posarem les closques i caps de les gambes i els escamarlans que haurem passat per la paella on farem l’arr\u00f2s.
\nHi afegim aigua i deixem bullir a mitja \u00e0nima uns 30 minuts.
\nColem i intentem treure’n b\u00e9 les subst\u00e0ncies del marisc.
\nEn una cassola amb un dit d’aigua posem els musclos i les clo\u00efsses que obrirem al vapor, els traiem la closca i reservem.
\nA la paella on hem cuit les gambes i els escamarlans hi sofregim la ceba esmicolada i el pebrot.
\nQuan comenci a estar-ne daurat hi afegim la s\u00edpia tallada a trossos ben petits, reservant-ne uns quants de grossos per a posar-los a la broqueta que posteriorment prepararem.
\nCinc minuts abans de que estigui el sofregit al punt hi afegim el tom\u00e0quet, remenem fins que veiem que ja s’ha cuit i hi tirem l’arr\u00f2s deixant un parell de minuts que agafi el suc del sofregit.
\nAra ja hi posem el fumet i compten uns quinze minuts de cocci\u00f3.
\nFem una broqueta amb les gambes, els escamarlans, els musclos, les clo\u00efsses i trossets de s\u00edpia.
\nUn cop cuit el deixem reposar uns tres minuts i servim.<\/p>\n","protected":false},"excerpt":{"rendered":"

Arr\u00f2s de marisc amb s\u00edpia i fumet casol\u00e0, cuinat amb sofregit i servit amb broqueta de…<\/p>\n","protected":false},"author":55,"featured_media":49487,"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":[752],"dificultat":[1530],"ingredient":[1767],"plat":[1527],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1504],"class_list":["post-72905","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-mossegades-maig-2013","dificultat-mitjana-en","ingredient-arrossos-en","plat-principal-main-en","temps_de_preparacio-entre-30-i-60-minutes-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nArr\u00f2s tot pelat - 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