{"id":11033,"date":"2025-01-19T11:17:58","date_gmt":"2025-01-19T11:17:58","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=11033"},"modified":"2025-01-19T11:17:59","modified_gmt":"2025-01-19T11:17:59","slug":"cassolette-de-la-mer-vieiras-champinones-y-gambas","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=11033","title":{"rendered":"Cassolette de la Mer: vieiras, champi\u00f1ones y gambas"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Ingredientes (para 4 personas):<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Vieiras (sin coral)<\/strong>\u00a0\u2013 12 unidades<\/li>\n\n\n\n<li><strong>Gambas grandes (peladas)<\/strong>\u00a0\u2013 12 unidades<\/li>\n\n\n\n<li><strong>Champi\u00f1ones frescos<\/strong>\u00a0\u2013 200 g (en l\u00e1minas)<\/li>\n\n\n\n<li><strong>Chalotas<\/strong>\u00a0\u2013 2 (picadas finamente)<\/li>\n\n\n\n<li><strong>Mantequilla<\/strong>\u00a0\u2013 30 g<\/li>\n\n\n\n<li><strong>Vino blanco seco<\/strong>\u00a0\u2013 150 ml<\/li>\n\n\n\n<li><strong>Crema de leche (nata para cocinar)<\/strong>\u00a0\u2013 200 ml<\/li>\n\n\n\n<li><strong>Harina<\/strong>\u00a0\u2013 1 cucharada (opcional, para espesar)<\/li>\n\n\n\n<li><strong>Aceite de oliva<\/strong>\u00a0\u2013 1 cucharada<\/li>\n\n\n\n<li><strong>Queso rallado<\/strong>\u00a0\u2013 50 g (tipo Gruy\u00e8re o Parmesano)<\/li>\n\n\n\n<li><strong>Perejil fresco<\/strong>\u00a0\u2013 para decorar<\/li>\n\n\n\n<li><strong>Sal y pimienta<\/strong>\u00a0\u2013 al gusto<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Instrucciones:<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1. Preparar los ingredientes:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Limpia bien las vieiras y las gambas.<\/li>\n\n\n\n<li>Lava y corta los champi\u00f1ones en l\u00e1minas finas.<\/li>\n\n\n\n<li>Pica finamente las chalotas.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2. Cocinar las vieiras y gambas:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>En una sart\u00e9n grande, calienta el aceite de oliva y una nuez de mantequilla a fuego medio-alto.<\/li>\n\n\n\n<li>Dora las vieiras por ambos lados (aproximadamente 1 minuto por lado) y res\u00e9rvalas.<\/li>\n\n\n\n<li>Cocina las gambas brevemente en la misma sart\u00e9n hasta que est\u00e9n rosadas. Res\u00e9rvalas junto con las vieiras.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3. Preparar la salsa:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>En la misma sart\u00e9n, a\u00f1ade el resto de la mantequilla y sofr\u00ede las chalotas hasta que est\u00e9n transparentes.<\/li>\n\n\n\n<li>Agrega los champi\u00f1ones y cocina hasta que suelten su jugo (unos 5 minutos).<\/li>\n\n\n\n<li>Incorpora el vino blanco y deja reducir a la mitad.<\/li>\n\n\n\n<li>A\u00f1ade la crema de leche y mezcla bien. Si prefieres una salsa m\u00e1s espesa, a\u00f1ade una cucharada de harina tamizada mientras remueves constantemente.<\/li>\n\n\n\n<li>Sazona con sal y pimienta al gusto.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4. Montaje y gratinado:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Precalienta el horno a 200\u00b0C (con funci\u00f3n grill, si es posible).<\/li>\n\n\n\n<li>Divide las vieiras, las gambas y los champi\u00f1ones en cazuelitas individuales aptas para horno.<\/li>\n\n\n\n<li>Vierte la salsa sobre los ingredientes y espolvorea con el queso rallado.<\/li>\n\n\n\n<li>Gratina en el horno durante 5-7 minutos, hasta que el queso est\u00e9 dorado y burbujeante.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>5. Decorar y servir:<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Saca las cazuelitas del horno, decora con perejil fresco picado y sirve caliente.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Consejos:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Puedes acompa\u00f1ar este plato con pan tostado o arroz pilaf.<\/li>\n\n\n\n<li>Si prefieres un toque m\u00e1s intenso, a\u00f1ade un chorrito de co\u00f1ac al sofrito de chalotas antes de incorporar el vino.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes (para 4 personas): Instrucciones: 1. Preparar los ingredientes: 2. Cocinar las vieiras y gambas: 3. Preparar la salsa: 4. Montaje y gratinado: 5. Decorar y servir: Saca las cazuelitas [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":11034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cassolette de la Mer: vieiras, champi\u00f1ones y gambas - Rspecetas en espa\u00f1ol<\/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:\/\/www.spainrecipes.top\/?p=11033\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cassolette de la Mer: vieiras, champi\u00f1ones y gambas - Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Ingredientes (para 4 personas): Instrucciones: 1. 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