{"id":73648,"date":"2012-10-08T22:48:26","date_gmt":"2012-10-08T20:48:26","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-calamarata"},"modified":"2026-06-22T12:15:52","modified_gmt":"2026-06-22T10:15:52","slug":"recepta-calamarata","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/recepta-calamarata","title":{"rendered":"Calamarata"},"content":{"rendered":"

La calamarata \u00e9s una pasta amb forma de anells de calamars amb una salsa de calamars. La idea \u00e9s que a un primer cop d\u2019ull no es distingeixi la pasta del calamar. He fet servir la Calamarata de Garofalo.<\/p>\n

Ingredients<\/strong>
\nPer a 6 persones<\/em><\/p>\n

– 15 calamars mitjans (de 12 cm m\u00e9s o menys perqu\u00e8 l\u2019anell tingui la mateixa mida de la pasta)
\n– 600 g de tom\u00e0quets pelats i a trossos o 2 llaunes de tom\u00e0quet sencer
\n– 7 cullerades d\u2019oli
\n– 500 g de pasta
\n– Bitxo
\n– All
\n– Julivert
\n– Mig tass\u00f3 de vi blanc<\/p>\n

Preparaci\u00f3<\/strong>
\nEn una paella ampla sofregiu l\u2019all i el bitxo amb l\u2019oli. Afegiu-hi els calamars. Perqu\u00e8 l\u2019efecte pasta-calamar sigui perfecte, jo no vaig fer servir els tentacles dels calamars (els vaig congelar per una futura salsa de peix), nom\u00e9s el cos tallat en anells de 3 cm.<\/p>\n

Coeu els calamars uns minuts i quan l\u2019aigua s\u2019hagi evaporat quasi del tot afegiu-hi el vi i deixeu que evapori. Quan s\u2019hagi evaporat el vi, afegiu-hi els tom\u00e0quets i deixeu coure per 30 minuts com a m\u00ednim. Tasteu i ajusteu de sal.<\/p>\n

Coeu la pasta en abundant aigua salada, escorreu-la quan estigui al dente i aboqueu-la a la paella on heu cuit els calamars. Remeneu, emplateu i acabeu el plat amb una mica de julivert picat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Plat de pasta calamarata amb calamars i salsa de tom\u00e0tiga, jugant amb l\u2019aspecte perqu\u00e8 la pasta…<\/p>\n","protected":false},"author":21,"featured_media":36155,"menu_order":0,"comment_status":"closed","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":[1006],"concurs-mossegades":[],"dificultat":[1498],"ingredient":[1559,1558],"plat":[],"preu-per-racio":[1010],"receptes-tematiques":[],"temps-de-preparacio":[1009],"coauthors":[2177],"class_list":["post-73648","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-es","dificultat-baixa-es","ingredient-marisc-i-peix-es","ingredient-pasta-es","preu_per_racio-entre-2-i-5-euros-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":"\nRecepta: 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