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{"id":25,"date":"2018-12-02T20:54:00","date_gmt":"2018-12-02T20:54:00","guid":{"rendered":""},"modified":"2020-12-07T00:03:51","modified_gmt":"2020-12-07T00:03:51","slug":"albondigas-de-choco-y-langostinos","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2018\/12\/albondigas-de-choco-y-langostinos.html","title":{"rendered":"ALBONDIGAS DE CHOCO Y LANGOSTINOS"},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n<p>El zorro cocinero nos trae en esta ocasi\u00f3n una receta muy conocida en uno de los restaurantes mas importantes de Alcal\u00e1 de Guadaira.<\/p>\n<p>Y se trata de las fant\u00e1sticas alb\u00f3ndigas de choco y langostinos los cuales son impresionantes.<\/p>\n<p>No solo por la vistosidad y rareza del plato sino de su intenso sabor a Mar.<\/p>\n<p>Evidentemente esta receta es originaria de Huelva \u00a0donde es muy com\u00fan este manjar, de ah\u00ed el nombre de\u00a8choqueros\u00a8 a nuestros amigos onubenses.<\/p>\n<p>Un cefal\u00f3podo con un intenso sabor a mar el cual \u00a0da mucho juego en las recetas de cocina y aqu\u00ed lo usaremos en una de sus formas mas \u00a8raras,\u00a8en alb\u00f3ndigas.<\/p>\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/b5fd7223-f669-44b6-b242-b5aecb47afac.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/b5fd7223-f669-44b6-b242-b5aecb47afac.jpg?resize=400%2C225\" width=\"400\" height=\"225\" border=\"0\" data-original-height=\"540\" data-original-width=\"960\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Al oir alb\u00f3ndigas asociamos carne y harina, pero en esta receta usaremos pescado y marisco.<\/p>\n<p>El sabor es intenso a mar y junto a un buen vino blanco disfrutaremos de esta maravilloso plato.<\/p>\n<p>Regalo para el paladar.<br \/>\nRecomiendo un vino blanco semi seco aunque \u00a0para gustos colores.<\/p>\n<p>Consideraremos esta receta elaborada pero f\u00e1cil de realizar.<\/p>\n<p>Lo que si esta claro es que es uno de los platos que acompa\u00f1a su presentaci\u00f3n a su sabor excelentes.<\/p>\n<p>\u00bfCOMENZAMOS?&#8230;&#8230;<\/p>\n<p><b>INGREDIENTES 4\/6 PERSONAS<\/b><\/p>\n<p>1-\u00a0 1 KG DE CHOCOS<br \/>\n<b><br \/>\n2-\u00a0 MEDIA CEBOLLA<\/b><br \/>\n<b><br \/>\n3-\u00a0 PEREGIL,SAL Y PIMIENTA<\/b><br \/>\n<b><br \/>\n4-\u00a0 5 DIENTES DE AJO<\/b><br \/>\n<b><br \/>\n5-\u00a0 PAN RAYADO (A DEMANDA)<\/b><br \/>\n<b><br \/>\n6-\u00a0 2 HUEVOS<\/b><\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/chocos.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/chocos.jpg?resize=400%2C300\" width=\"400\" height=\"300\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<\/div>\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<div><b><\/b><\/p>\n<div>\n<p>PARA LA ELABORACI\u00d3N DE LA SALSA&#8230;&#8230;&#8230;<\/p>\n<p><b>1-\u00a0 1 CEBOLLA<\/b><br \/>\n<b><br \/>\n2-\u00a0 4 DIENTES DE AJO<\/b><br \/>\n<b><br \/>\n3-\u00a0 1 HOJA DE LAUREL<\/b><br \/>\n<b><br \/>\n4-\u00a0 1 PIMIENTO ROJO<\/b><br \/>\n<b><br \/>\n5-\u00a0 AZAFR\u00c1N MOLIDO<\/b><br \/>\n<b><br \/>\n6-\u00a0 SAL<\/b><br \/>\n<b><br \/>\n7-\u00a0 ACEITE DE OLIVA VIRGEN EXTRA<\/b><br \/>\n<b><br \/>\n8-\u00a0 1 VASO DE MANZANILLA<\/b><\/p>\n<p>Ya tenemos los ingredientes&#8230;.empecemos con la obra de arte.<\/p>\n<\/div>\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<p><b>PREPARACI\u00d3N&#8230;&#8230;&#8230;&#8230;..<\/b><\/p>\n<p>Preparamos todos los ingredientes menos pan rayado y huevo en un recipiente.<\/p>\n<p>El choco lo limpiaremos y lo secaremos y pasaremos a trocearlo para introducirlo en el bol, antes de pasarle la picadora\/batidora.<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p>Recomendamos limpiar bien el choco ya que cualquier resto no deseado puede afear el plato.<\/p>\n<div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/images-2B-25289-2529-1.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/images-2B-25289-2529-1.jpg?resize=400%2C297\" width=\"400\" height=\"297\" border=\"0\" data-original-height=\"195\" data-original-width=\"260\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Una vez preparado la masa y mezcla le vamos a\u00f1adiendo el huevo batido y pan rayado(a demanda) hasta alcanzar la textura y dureza deseada.<\/p>\n<p>Debemos tener en cuenta que tenemos que hacer una alb\u00f3ndiga que no se abra al freirlas lo que nos atrasar\u00eda su elaboraci\u00f3n.<\/p>\n<p>Formamos las alb\u00f3ndigas, y las pasamos por una clara de huevo y a continuaci\u00f3n harina.<\/p>\n<p>De esa forma quedar\u00e1 una capa gruesa de rebozado, las doraremos en sart\u00e9n con aceite y apartamos.<\/p>\n<p>En la sart\u00e9n donde doramos las alb\u00f3ndigas preparamos el sofrito de cebolla, pimiento y ajos.<\/p>\n<p>Cuando est\u00e9 pochado a\u00f1adimos las alb\u00f3ndigas, vino blanco y dejamos que se evapore.<\/p>\n<p>Una vez evaporado a\u00f1adimos agua hasta cubrir las alb\u00f3ndigas y dejamos que se espese la salsa.<\/p>\n<p><b>NOTA:<\/b><\/p>\n<p><b> Podemos una vez pochado y a\u00f1adido el agua apartar las alb\u00f3ndigas y pasar por batidora la salsa para luego a\u00f1adirla sobre las alb\u00f3ndigas en el plato.<\/b><\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/descarga-2B-25281-2529-1.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/descarga-2B-25281-2529-1.jpg?resize=400%2C221\" width=\"400\" height=\"221\" border=\"0\" data-original-height=\"168\" data-original-width=\"300\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Se pueden presentar junto a arroz en blanco o patatas salteadas.<\/p>\n<p>Tras la colocaci\u00f3n de las alb\u00f3ndigas y su salsa se colocar\u00e1n los langostinos sobre ellas adornando tan exquisito plato.<\/p>\n<div>A la hora de emplatar hay que tener en cuenta no cargar mucho el plato.<\/div>\n<div>No se trata de esconder las alb\u00f3ndigas bajo la salsa o rellenar el plato de alb\u00f3ndigas ya que debemos recordar que el ojo y olfato es quien juegan primero.<\/p>\n<div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/d9b411b2-96a2-4e14-87a2-31a9732fd032.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2018\/12\/d9b411b2-96a2-4e14-87a2-31a9732fd032.jpg?resize=400%2C225\" width=\"400\" height=\"225\" border=\"0\" data-original-height=\"540\" data-original-width=\"960\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Muchas gracias a nuestros amigos del restaurante Bernardo por querer compartir conmigo esta fant\u00e1stica receta.<\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p><b>A DISFRUTAR&#8230;&#8230;&#8230;&#8230;..<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>El zorro cocinero nos trae en esta ocasi\u00f3n una receta muy conocida en uno de los restaurantes mas importantes de Alcal\u00e1 de Guadaira. Y se trata de las fant\u00e1sticas alb\u00f3ndigas de choco y langostinos los cuales son impresionantes. No solo por la vistosidad y rareza del plato sino de su intenso sabor a Mar. Evidentemente [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,28,9,27,29,13,30],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>ALBONDIGAS DE CHOCO Y LANGOSTINOS<\/title>\n<meta name=\"description\" content=\"Aprende con nosotros de esta maravillosa receta casera de albondigas de chocos y langostinos de forma sencilla y econ\u00f3mica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/cocinamundial.es\/2018\/12\/albondigas-de-choco-y-langostinos.html\" \/>\n<meta property=\"og:locale\" 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