{"id":84,"date":"2012-07-17T15:15:51","date_gmt":"2012-07-17T15:15:51","guid":{"rendered":"http:\/\/blogs.hoy.es\/recetasdehoy\/?p=84"},"modified":"2012-07-17T15:15:51","modified_gmt":"2012-07-17T15:15:51","slug":"paella-mixta","status":"publish","type":"post","link":"https:\/\/blogs.hoy.es\/recetasdehoy\/2012\/07\/17\/paella-mixta\/","title":{"rendered":"Paella mixta"},"content":{"rendered":"<h1>Ingredientes<a href=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/07\/paella.jpg\"><img loading=\"lazy\" class=\"alignright size-medium wp-image-85\" title=\"Paella mixta\" src=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/07\/paella.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/07\/paella.jpg 1000w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/07\/paella-300x225.jpg 300w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/07\/paella-768x576.jpg 768w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h1>\n<p>&nbsp;<\/p>\n<ul>\n<li>Arroz &#8212; 0.4 kg<\/li>\n<li>Sepia &#8212; 0.2 kg<\/li>\n<li>Muslo de pollo &#8212; 1 und<\/li>\n<li>Magro de cerdo &#8212; 0.3 kg<\/li>\n<li>Cebolla &#8212; 0.250 kg<\/li>\n<li>Pimiento verde &#8212; 0.250 kg<\/li>\n<li>Pimiento rojo &#8212;\u00a0 0.250 kg<\/li>\n<li>Zanahoria &#8212; 0.250 kg<\/li>\n<li>Ajo &#8212; 3 dientes<\/li>\n<li>Guisantes &#8212; 0.80 kg<\/li>\n<li>Calamares &#8212; 0.150 kg<\/li>\n<li>Gambas &#8212; 0.150 kg<\/li>\n<li>Fumet ( caldo de pescado ) &#8212; 0.850 ml<\/li>\n<li>Colorante &#8212; cs<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2>Elaboraci\u00f3n<\/h2>\n<p><span style=\"text-decoration: underline;\">\u00a0<\/span><\/p>\n<ul>\n<li>Se limpian y se pican todas las verduras en daditos peque\u00f1os. Se reserva.<\/li>\n<li>Se cortan en trozos no muy grandes la carne, y se sofr\u00eden en la paellera, con 4 cc de aceite. Cando este la carne bien doradita, se incorporan las verduras y un poco de sal. Se rehoga todo hasta que la verdura est\u00e9 bien blandita. Entonces se a\u00f1aden las anillas de calamar, y la sepia picada en trocitos. Se rectifica de sal.<\/li>\n<li>Se a\u00f1ade el arroz y se rehoga, se a\u00f1ade el colorante y el fumet.<\/li>\n<li>Se deja que de un hervor, se baja el fuego al m\u00ednimo y se le a\u00f1ade el machao de los ajos con un poco de sal.<\/li>\n<li>Cuando el arroz est\u00e9 a punto de estar cocido se a\u00f1aden las gambas peladas.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Dificultad<\/strong>:\u00a0 media<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tiempo<\/strong>: 40 minutos<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes &nbsp; Arroz &#8212; 0.4 kg Sepia &#8212; 0.2 kg Muslo de pollo &#8212; 1 und Magro de cerdo &#8212; 0.3 kg Cebolla &#8212; 0.250 kg Pimiento verde &#8212; 0.250 kg Pimiento rojo &#8212;\u00a0 0.250 kg Zanahoria &#8212; 0.250 kg Ajo &#8212; 3 dientes Guisantes &#8212; 0.80 kg Calamares &#8212; 0.150 kg Gambas &#8212; 0.150 [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":34,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[34,85],"_links":{"self":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/84"}],"collection":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/comments?post=84"}],"version-history":[{"count":0,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}