{"id":88790,"date":"2023-04-26T10:00:02","date_gmt":"2023-04-26T10:00:02","guid":{"rendered":"https:\/\/turisme.dival.es\/receta\/fideua-de-gandia\/"},"modified":"2024-02-26T12:23:38","modified_gmt":"2024-02-26T12:23:38","slug":"fideua-de-gandia","status":"publish","type":"receta","link":"https:\/\/turisme.dival.es\/ca\/receta\/fideua-de-gandia\/","title":{"rendered":"Fideu\u00e0 de Gandia"},"content":{"rendered":"<p><strong>Preparaci\u00f3:<\/strong><\/p>\n<p style=\"text-align: justify;\"><strong>Per al caldo<\/strong><\/p>\n<p style=\"text-align: justify;\">Llavem els peixos i les verdures i els trossegem. En una cassola afegirem oli d\u2019oliva verge, quan estiga calent incorporarem els peixos de roca (la morralla) i els sofregirem. Incorporarem les verdures i les sofregirem tamb\u00e9. Afegim 5 litres d\u2019aigua freda. Quan comece a bullir llevem la bromera i ho deixem coure 40 minuts, colem el caldo i el reservem.<\/p>\n<p style=\"text-align: justify;\"><strong>Per a la fideu\u00e0 de Gandia<\/strong><\/p>\n<p style=\"text-align: justify;\">Col\u00b7loquem la paella amb l\u2019oli a foc moderat. Quan l\u2019oli estiga calent, afegim les gambes i les cigales, les sofregim un poc i les reservem. Afegim l\u2019all picat i la ceba ratllada, quan estiguen daurats incorporarem el pebre roig i la tomaca remenant-ho perqu\u00e8 no es creme. Afegim el rap, el safr\u00e0, donem unes voltes i afegim el fons de peix ben calent (2 litres aproximadament). Incorporem els fi deus i rectifi quem de sal i colorant. \u00c9s important mantindre els cinc primers minuts a m\u00e0xima pot\u00e8ncia. Aquesta classe de fi deus necessiten de 10 a 12 minuts de cocci\u00f3, en els \u00faltims tres minuts col\u00b7loquem les gambes i les cigales per damunt de forma uniforme fi ns que quede al punt. Deixem reposar 5 minuts i ja est\u00e0 a punt per a servir. Es recomana usar un recipient de la paella de 47 cm de di\u00e0metre per a la seua \u00f2ptima elaboraci\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3: Per al caldo Llavem els peixos i les verdures i els trossegem. En una cassola afegirem oli d\u2019oliva verge, quan estiga calent incorporarem els peixos de roca (la morralla) i els sofregirem. Incorporarem les verdures i les sofregirem tamb\u00e9. Afegim 5 litres d\u2019aigua freda. Quan comece a bullir llevem la bromera i ho deixem [&hellip;]<\/p>\n","protected":false},"featured_media":7146,"template":"","class_list":["post-88790","receta","type-receta","status-publish","has-post-thumbnail","hentry"],"acf":{"galeria_de_fotos_recetas":[7146,40490],"ingredientes_receta":"<p style=\"text-align: justify;\"><strong>Ingredients per a 6 persones:<\/strong><\/p>\r\n<p><strong>Per al caldo:<\/strong><\/p>\r\n<ul>\r\n<li>1,5 kg de peix de roca (morralla) de la llotja de Gandia.<\/li>\r\n<li>200 g de tomaca.<\/li>\r\n<li>1 ceba.<\/li>\r\n<li>1 nyora.<\/li>\r\n<li>1 porro.<\/li>\r\n<li>1 carlota.<\/li>\r\n<li>Julivert<\/li>\r\n<li>100 ml d'oli d'oliva verge.<\/li>\r\n<\/ul>\r\n<p><strong>Per a la fideu\u00e1 de Gandia:<\/strong><\/p>\r\n<ul>\r\n<li>500 g de rap.<\/li>\r\n<li>6 gambes roges.<\/li>\r\n<li>6 cig\u00e1las de Gandia.<\/li>\r\n<li>200 g de tomaca picada.<\/li>\r\n<li>1 ceba ratllada.<\/li>\r\n<li>30 g de pebre roig dol\u00e7.<\/li>\r\n<li>600 g de fideu del n\u00fam. 3.<\/li>\r\n<li>150 ml d'oli d'oliva.<\/li>\r\n<li>Safr\u00e0 de bri.<\/li>\r\n<li>Un gra d'all.<\/li>\r\n<\/ul>"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recepta tradicional de la fideu\u00e1 de Gandia - Val\u00e8ncia turisme<\/title>\n<meta name=\"description\" content=\"La fideu\u00e1 de Gandia, una t\u00edpica recepta valenciana plena de sabor de mar. 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