{"id":228,"date":"2010-10-16T08:51:06","date_gmt":"2010-10-16T07:51:06","guid":{"rendered":"http:\/\/www.ana.weboeste.com\/blog\/archives\/228"},"modified":"2024-03-09T13:56:54","modified_gmt":"2024-03-09T13:56:54","slug":"arroz-a-valenciana","status":"publish","type":"post","link":"https:\/\/www.ana.weboeste.com\/blog\/arroz-a-valenciana\/","title":{"rendered":"Arroz à Valenciana"},"content":{"rendered":"\n\n\n\n\n\n\n
\n

Arroz \u00e0 Valenciana<\/h2>\n

O Arroz \u00e0 Valenciana \u00e9 uma especialidade espanhola que oferece uma experi\u00eancia culin\u00e1ria rica e reconfortante.<\/p>\n

INGREDIENTES: <\/b><\/h4>\n<\/td>\n<\/tr>\n

500 g de arroz
\n125 g de vitela de guisar (sem osso)
\n1\/2 frango
\n1 chouri\u00e7o
\n50 am\u00eaijoas
\n30 mexilh\u00f5es
\n250 g de camar\u00f5es
\n250 g de lulas pequenas
\n2 pimentos morrones vermelhos
\n1 colher (de ch\u00e1) de a\u00e7afr\u00e3o em flor
\n1 cebola grande
\n3 colheres (de sopa) de azeite
\n1 pimento verde
\n1 colher (de sopa) de \u00f3leo
\n100 g de toucinho magro ou bacon
\nSal e pimenta
\n1 pontinha de piment\u00e3o<\/td>\n<\/tr>\n
\"Arroz<\/a><\/td>\n<\/tr>\n
\n

PREPARA\u00c7\u00c3O: <\/b><\/h4>\n<\/td>\n<\/tr>\n

Em primeiro lugar pica-se a cebola para um tacho grande, onde se p\u00f5e a refogar com as gorduras at\u00e9 ganhar cor.<\/p>\n

Agora adiciona-se o frango cortado em bocados pequenos, temperados com sal e sumo de lim\u00e3o, pelo menos com 3 horas de anteced\u00eancia, e tempera-se igualmente a vitela.<\/p>\n

Em seguida deitam-se ent\u00e3o estas carnes a refogar, deixando aloirar bem.<\/p>\n

Logo depois\u00a0 junta-se o chouri\u00e7o cortado \u00e0s rodelas bem como o toucinho \u00e0s tirinhas.<\/p>\n

Ent\u00e3o deixe alourar mais algum tempo,<\/p>\n

Em seguida deita-se-lhe um pouco de \u00e1gua e, pouco a pouco, vai-se adicionando a \u00e1gua necess\u00e1ria para fazer uma boa calda-<\/p>\n

Juntam-se ent\u00e3o todos os pimentos, cortados \u00e0s tiras, assim como as lulas, previamente arranjadas e cortadas em rodelas.<\/p>\n

Entretanto deixa-se tudo refogar brandamente para apurar bem.<\/p>\n

Logo depois lavam-se muito bem as am\u00eaijoas e os mexilh\u00f5es e p\u00f5em-se a abrir ao lume..<\/p>\n

Depois de abertos, retira-se aos mexilh\u00f5es metade das cascas, c\u00f4a-se a \u00e1gua que largaram ao abrir e junta-se tudo \u00e0 calda que cont\u00e9m as carnes.<\/p>\n

Em seguida deitam-se tamb\u00e9m nesta calda os camar\u00f5es e tempera-se tudo com sal e pimenta, um pouco de a\u00e7afr\u00e3o (o a\u00e7afr\u00e3o<\/a><\/span> \u00e9 torrado e depois desfeito num pouco de sumo de lim\u00e3o) e o piment\u00e3o.<\/p>\n

Entretanto junta-se o arroz \u00e0 calda fervente depois de verificar os temperos.<\/p>\n

Por fim logo que levante fervura, p\u00f5e-se no m\u00ednimo at\u00e9 acabar de cozer.<\/p>\n

Bom Apetite!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Arroz \u00e0 Valenciana O Arroz \u00e0 Valenciana \u00e9 uma especialidade espanhola que oferece uma experi\u00eancia culin\u00e1ria rica e reconfortante. INGREDIENTES: 500 g de arroz 125 g de vitela de guisar (sem osso) 1\/2 frango 1 chouri\u00e7o 50 am\u00eaijoas 30 mexilh\u00f5es 250 g de camar\u00f5es 250 g de lulas pequenas 2 pimentos morrones vermelhos 1 colher (de ch\u00e1) de a\u00e7afr\u00e3o em […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-228","post","type-post","status-publish","format-standard","hentry","category-arroz"],"yoast_head":"\nArroz à Valenciana - A Cozinha da Ana<\/title>\n<meta name=\"description\" content=\"O Arroz \u00e0 Valenciana \u00e9 uma especialidade espanhola que oferece uma experi\u00eancia culin\u00e1ria rica e reconfortante.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ana.weboeste.com\/blog\/arroz-a-valenciana\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/\"},\"author\":{\"name\":\"Ana Alves\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"headline\":\"Arroz à Valenciana\",\"datePublished\":\"2010-10-16T07:51:06+00:00\",\"dateModified\":\"2024-03-09T13:56:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/\"},\"wordCount\":337,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/#\\\/schema\\\/person\\\/260ea03288ded6ae99a190325d986019\"},\"image\":{\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/wp-content\\\/uploads\\\/2010\\\/10\\\/Arroz_a_valenciana.jpeg\",\"articleSection\":[\"Arroz\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/\",\"url\":\"https:\\\/\\\/www.ana.weboeste.com\\\/blog\\\/arroz-a-valenciana\\\/\",\"name\":\"Arroz à Valenciana - 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