{"id":72879,"date":"2013-05-20T22:33:27","date_gmt":"2013-05-20T20:33:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/arros-verd-melos-amb-gambes-i-calamars"},"modified":"2022-04-09T12:03:31","modified_gmt":"2022-04-09T10:03:31","slug":"arros-verd-melos-amb-gambes-i-calamars","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/arros-verd-melos-amb-gambes-i-calamars","title":{"rendered":"Arr\u00f2s verd mel\u00f3s amb gambes i calamars"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/> &#8211; 300gr d\u2019espinacs frescos<br \/>\n&#8211; 4 Calamars<br \/>\n&#8211; Un bon grapat de gambetes pelades<br \/>\n&#8211; 1 ceba<br \/>\n&#8211; 2 tom\u00e0quets madurs<br \/>\n&#8211; 1 tros de pebrot vermell<br \/>\n&#8211; 8 gambes<br \/>\n&#8211; 250-300gr d\u2019arr\u00f2s integral (Jo he usat arr\u00f2s integral per\u00f2 es pot usar arr\u00f2s normal)<br \/>\n&#8211; Oli d\u2019oliva<br \/>\n&#8211; Sal<br \/><strong>Elaboraci&oacute;<\/strong><br \/> Posar a bullir els espinacs nets i tallats amb una mica d\u2019aigua, no els ha de cobrir perqu\u00e8 els espinacs deixen anar molta aigua. Un cop cuits, triturar els espinacs en la mateixa aigua de cocci\u00f3, ha de quedar un brou d\u2019espinacs, \u00e9s a dir, no ha de quedar un pur\u00e9 ni una crema sin\u00f3 un brou, un l\u00edquid d\u2019un color verd fosc. Reservem.<br \/>\nPosar un rajol\u00ed d\u2019oli en una cassola i saltejar les gambes breument i retirar de la cassola, i fer el mateix amb els calamars i les gambes pelades, saltejant cada ingredient un per un. Reservem.<br \/>\nEn el mateix oli fer un sofregit amb la ceba, el pebrot vermell i els tom\u00e0quets madurs, tot tallat ben petit, afegint cada ingredient per separat i per aquest ordre.<br \/>\nUn cop estigui fet el sofregit, afegir els calamars i les gambes, remenar una mica i afegir tamb\u00e9 l\u2019arr\u00f2s i sofregir una mica.<br \/>\nPer tal que l\u2019arr\u00f2s quedi mel\u00f3s cal afegir el brou d\u2019espinacs calent en diverses \u201ctandes\u201d, \u00e9s a dir, inicialment es pot afegir la meitat del brou que haguem d\u2019usar per fer l\u2019arr\u00f2s (unes 3 tasses de brou per cada tassa d\u2019arr\u00f2s, si en demana m\u00e9s posar-li), anem remenant de tant en tant i quan s\u2019estigui quedant sec afegir la resta del brou (el brou es pot afegir en m\u00e9s de 2 vegades). Cal anar remenant a mesura que l\u2019arr\u00f2s es va coent perqu\u00e8 aix\u00ed deixa anar el mid\u00f3 i fa que quedi mel\u00f3s. Coure l\u2019arr\u00f2s uns 20-25 minuts.<br \/>\nPer altra banda, pelar les gambes deixant el cap i la part final de la cua.<br \/>\nServir l\u2019arr\u00f2s i a sobre un parell de gambes per persona.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Posar a bullir els espinacs nets i tallats amb una mica d\u2019aigua, no els ha de&hellip;<\/p>\n","protected":false},"author":54,"featured_media":36741,"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":[1006],"concurs-mossegades":[752],"dificultat":[1008],"ingredient":[1769],"plat":[1525],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1009],"coauthors":[],"class_list":["post-72879","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-mossegades-maig-2013","dificultat-mitjana-es","ingredient-arrossos-es","plat-principal-main-es","temps_de_preparacio-entre-30-i-60-minutes-es"],"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 - 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