{"id":3106,"date":"2022-09-13T12:20:49","date_gmt":"2022-09-13T12:20:49","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3106"},"modified":"2022-09-16T18:07:16","modified_gmt":"2022-09-16T18:07:16","slug":"chipirones-en-su-tinta","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/chipirones-en-su-tinta\/","title":{"rendered":"Chipirones en su tinta"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-3106","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Chipirones en su tinta ","url":"https:\/\/vimeo.com\/746467768","descripcion":"","preparacion":"Para la preparaci\u00f3n de ingredientes:\r\nEn una sart\u00e9n con un poquito de aceite, se doran los chipirones\r\nSe cortan las cebollas y se rehogan suavemente en otra sart\u00e9n.\r\nPartimos el pimiento. Pelamos y picamos los ajos.\r\nPasados 15 minutos aprox., se a\u00f1aden los ajos y el pimiento despepitado y troceado junto a la cebolla. A\u00f1adimos sal.\r\nEn otra sart\u00e9n ponemos las rodajas de tomate y se hacen a la plancha. Una vez hechas, lo a\u00f1adimos a la otra verdura pochada.\r\nCogemos la tinta de calamar y un vasito de vino blanco. Lo batimos con la batidora y lo echamos a la verdura. MUY IMPORTANTE QUE SE COCINE LA TINTA. Cocinaremos unos 15 minutos.\r\nEn la sart\u00e9n donde est\u00e1n los Chipirones rehogados, a\u00f1adimos un chorito de vino blanco, agua y sal\r\nSe apartan los Chipirones en la cazuela de barro.\r\nEl caldito que han hecho los Chipirones se le a\u00f1ade a la verdura y se tritura todo.\r\nUna vez triturado se echa a los Chipirones que est\u00e1n en la cazuela.\r\nSe pone a fuego muy lento durante una hora.\r\nMientras tanto, haremos un arroz blanco con un diente de ajo, una hoja de laurel, aceite y agua.\r\nPara el emplatado:\r\n\r\nServimos en la cazuela de barro.","ingredientes":"Ingredientes para 4 personas: \r\n\r\n- 1 kg de chipirones limpios y rellenos con sus propias patitas\r\n- 2 cebollas blancas grandes\r\n- 1 tomate de huerta maduro\r\n- 1 pimiento verde de lamuyo\r\n- 1 trozo de pan\r\n- tinta de calamar\r\n- AOVE\r\n- 2 dientes de ajo\r\n- laurel\r\n- sal\r\n- 300 grs. de arroz bomba","utensilios":"3 sartenes\r\n4 Boles\r\n1 cazo\r\nCuchillos\r\nEspumadera\r\nBatidora y su vaso\r\nTabla de cortar\r\n1 cazuela de barro\r\nTenedores y cucharas de apoyo","nombre_del_instructor":"Pepa Mu\u00f1oz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/3d994eb5-pepa-munoz.jpg","producto":{"ID":2225,"post_author":"3","post_date":"2022-09-14 03:58:28","post_date_gmt":"2022-09-14 03:58:28","post_content":"contenido","post_title":"COCINA TRADICIONAL","post_excerpt":"Conoce Espa\u00f1a y su diversidad cultural desde el paladar.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-tradicional","to_ping":"","pinged":"","post_modified":"2023-04-20 15:20:06","post_modified_gmt":"2023-04-20 15:20:06","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2225","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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