{"id":30192,"date":"2013-11-04T01:25:13","date_gmt":"2013-11-04T05:25:13","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/cazuela-fria-de-calamares\/"},"modified":"2013-11-04T01:25:13","modified_gmt":"2013-11-04T05:25:13","slug":"cazuela-fria-de-calamares","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/cazuela-fria-de-calamares\/","title":{"rendered":"Cazuela fr\u00eda de calamares"},"content":{"rendered":"<p><center><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"30191\" data-permalink=\"https:\/\/sosuaonline.net\/inicio\/cazuela-fria-de-calamares\/sosua_images_cazuela_de_calamares\/\" data-orig-file=\"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2013\/11\/sosua_images_cazuela_de_calamares.jpg\" data-orig-size=\"287,254\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;laptop&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1383516491&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"sosua_images_cazuela_de_calamares\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2013\/11\/sosua_images_cazuela_de_calamares.jpg\" data-large-file=\"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2013\/11\/sosua_images_cazuela_de_calamares.jpg\" class=\" size-full wp-image-30191\" src=\"http:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2013\/11\/sosua_images_cazuela_de_calamares.jpg\" width=\"287\" height=\"254\" alt=\"cazuela_de_calamares\" \/>Ingredientes para cazuela fr\u00eda de calamares (cuatro porciones)<\/center> <!--more--> *300 gramos de calamares cocidos en aros<br \/>*250 gramos de vainitas cocidas<br \/>*Un choclo cocido y desgranado<br \/>*Ocho aceitunas de botija sin semillas<br \/>*50 gramos de pasas blancas picadas<br \/>*Cien gramos de pecanas<br \/>*Tres cucharadas de culantro picado<br \/>*Sal y pimienta al gusto<br \/>*Cuatro tiras de tocino <\/p>\n<p><b>Para la salsa:<\/b><br \/>*Una taza de tomate finamente picado sin piel ni semillas<br \/>*Tres cucharadas de pur\u00e9 de papa amarilla<br \/>*Cuatro cucharadas de aceite de oliva<br \/>*Dos cucharadas de salsa de osti\u00f3n<br \/>*Aj\u00ed limo al gusto<br \/>*Sal y pimienta al gusto<\/p>\n<p> <center> <\/p>\n<h4>\u00bfC\u00f3mo se prepara cazuela fr\u00eda de calamares?<\/h4>\n<p> <\/center> <\/p>\n<div>Cocinamos las vainitas al dente, mezclamos con el choclo, aceitunas en mitades, pasas remojadas en vino o caldo, pecanas tostadas y cortadas en bastones, hojas de culantro, sal y pimienta.<\/div>\n<div><\/div>\n<div><b>Para la salsa:<\/b><\/div>\n<div>Mezclamos todos los&nbsp;ingredientes&nbsp;hasta homogenizar; de ser necesario, verter chorritos de caldo concentrado de mariscos. Vertemos la salsa en recipientes individuales y coronamos con verduras, frutas y calamar. Servimos con el tocino que hemos frito en una sart\u00e9n caliente, sin aceite, las colocamos de manera que suelten su grasa y empiecen a dorar, damos la vuelta y procedemos de la misma forma.<\/div>\n<div><\/div>\n<div>Para preparar el pur\u00e9 de papa, prensamos esta aun caliente y la cocinamos con crema de leches, mantequilla, sal y pimienta, batimos en\u00e9rgicamente para darle una consistencia espumosa y liviana.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para cazuela fr\u00eda de calamares (cuatro porciones)<\/p>\n","protected":false},"author":3,"featured_media":30191,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[76],"tags":[],"class_list":["post-30192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2013\/11\/sosua_images_cazuela_de_calamares.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/30192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/comments?post=30192"}],"version-history":[{"count":0,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/30192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/30191"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=30192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=30192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=30192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}