{"id":30262,"date":"2024-04-23T08:00:00","date_gmt":"2024-04-23T06:00:00","guid":{"rendered":"https:\/\/comt.cat\/?p=30262"},"modified":"2024-04-09T09:42:51","modified_gmt":"2024-04-09T07:42:51","slug":"estofado-de-atun","status":"publish","type":"post","link":"https:\/\/comt.cat\/es\/estofado-de-atun\/","title":{"rendered":"Estofado de at\u00fan"},"content":{"rendered":"\n<p>Esta antigua receta, la ha recuperado en Gallau. La recordaba haber comido en casa de peque\u00f1o y, con la ayuda de su madre, perfilaron la receta. Ahora es una exquisitez que prepara Manel para sus amigos. Por favor, no dej\u00e9is de probarlo. Cuando la he cocinado yo, modestia aparte, me sale clavada&#8230; Posteriormente, me he enterado que en el Serrallo, barrio pescador de Tarragona, lo preparan en muchas casas\u2026 Tengo una consuegra que lo cocina de vez en cuando.<\/p>\n\n\n\n<p><strong>INGREDIENTES<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tres cortes de at\u00fan por cabeza. Mejor lomo<\/li>\n\n\n\n<li>Harina<\/li>\n\n\n\n<li>Una cebolla gorda<\/li>\n\n\n\n<li>Un par de dientes de ajo<\/li>\n\n\n\n<li>Un tomate<\/li>\n\n\n\n<li>Un manojo de laurel con tomillo<\/li>\n\n\n\n<li>Pimienta roja<\/li>\n\n\n\n<li>Una copa de brandy<\/li>\n\n\n\n<li>Un buen chorro de vino rancio<\/li>\n\n\n\n<li>Sal, pimienta y aceite<\/li>\n\n\n\n<li>Dos bolas de mantequilla<\/li>\n\n\n\n<li>Guisantes<\/li>\n\n\n\n<li>Setas frescas (si no hay, <em>moixernons<\/em> secos, rehidratados)<\/li>\n<\/ul>\n\n\n\n<p><strong>PARA A LA PICADA<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Un diente de ajo<\/li>\n\n\n\n<li>Un pu\u00f1ado de almendras tostadas<\/li>\n\n\n\n<li>Un par de carquinyolis<\/li>\n\n\n\n<li>Un tomate escalivado<\/li>\n\n\n\n<li>Un pizca de sal<\/li>\n<\/ul>\n\n\n\n<p><strong>PREPARACI\u00d3N<\/strong><\/p>\n\n\n\n<p>Enharin\u00e1is los trozos de at\u00fan, previo salpimentado. En una paella con aceite, marc\u00e1is los trozos de pescado y reserv\u00e1is.<\/p>\n\n\n\n<p>Herv\u00eds los guisantes unos minutos y pasadlos por la paella con un poco de mantequilla y una pizca de sal. Reserv\u00e1is.<\/p>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:30% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-1024x768.webp\" alt=\"\" class=\"wp-image-30272 size-full\" srcset=\"https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-1024x768.webp 1024w, https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-300x225.webp 300w, https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-768x576.webp 768w, https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-1536x1152.webp 1536w, https:\/\/comt.cat\/wp-content\/uploads\/2024\/04\/fricando-de-tonyina-1-_1_-2048x1536.webp 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Pas\u00e1is por la paella las setas con un poco de mantequilla y sal. Reserv\u00e1is. En la paella que hab\u00e9is fre\u00eddo el pescado, pon\u00e9is la cebolla cortada peque\u00f1a y a\u00f1ad\u00eds el ajo cortado peque\u00f1o y fre\u00eddlo a fuego lento.<\/p>\n<\/div><\/div>\n\n\n\n<p>Posteriormente, a\u00f1ad\u00eds el tomate cortado a trocitos y fre\u00eddlo. Pon\u00e9is en la paella dos cucharadas soperas de harina, cocedla y a\u00f1adid el agua que admita. Pon\u00e9is el manojo de hierbas, el brandy, el vino rancio, la pimienta roja, los guisantes, las setas y el at\u00fan. Salpiment\u00e1is y que haga el <em>xup-xup<\/em> tres minutos, y a\u00f1ad\u00eds la picada. Un par de minutos m\u00e1s y\u2026 a mesa. Si pod\u00e9is, dejarlo reposar unas horas o un d\u00eda, queda mucho m\u00e1s gustoso. A m\u00ed, me va bien acompa\u00f1arlo con un xacol\u00ed o un cava brut nature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta antigua receta, la ha recuperado en Gallau. La recordaba haber comido en casa de peque\u00f1o y, con la ayuda de su madre, perfilaron la receta. Ahora es una exquisitez que prepara Manel para sus amigos. Por favor, no dej\u00e9is de probarlo. Cuando la he cocinado yo, modestia aparte, me sale clavada&#8230; Posteriormente, me he&#8230;<\/p>\n","protected":false},"author":1,"featured_media":30267,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[594],"tags":[],"class_list":["post-30262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gl-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Estofado de at\u00fan - COMT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/comt.cat\/fricando-de-tonyina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Estofado de at\u00fan - COMT\" \/>\n<meta property=\"og:description\" content=\"Esta antigua receta, la ha recuperado en Gallau. 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