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{"id":36,"date":"2018-10-20T18:55:00","date_gmt":"2018-10-20T18:55:00","guid":{"rendered":"http:\/\/cocinamundial.es\/2018\/10\/20\/pulpo-a-la-griega\/"},"modified":"2020-12-06T21:58:29","modified_gmt":"2020-12-06T21:58:29","slug":"receta-pulpo-estilo-griega","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2018\/10\/receta-pulpo-estilo-griega.html","title":{"rendered":"PULPO A LA GRIEGA"},"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 facil\u00edsima pero muy gustosa y a su vez muy sana, ya que carece de grasa y es un aporte de proteinas muy necesario junto con los vegetales que le acompa\u00f1a.<\/p>\n<div style=\"clear: both; text-align: center\"><a style=\"margin-left: 1em; margin-right: 1em\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-hufrVsFq33I\/W8t3lJZoO1I\/AAAAAAAAFvA\/BVrQ_kZ0aSQQuCLA4LG7AKPmwjNKIu14gCLcBGAs\/s1600\/images%2B%252854%2529.jpg?ssl=1\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-hufrVsFq33I\/W8t3lJZoO1I\/AAAAAAAAFvA\/BVrQ_kZ0aSQQuCLA4LG7AKPmwjNKIu14gCLcBGAs\/s1600\/images%2B%252854%2529.jpg?w=750&#038;ssl=1\" border=\"0\" data-original-height=\"226\" data-original-width=\"223\" data-recalc-dims=\"1\"><\/a><\/div>\n<p>La coci\u00f3n del pulpo debe ser vigilada ya que es leyenda urbana(desde mi punto de vista)el tema del peso y el tiempo de hervido.<\/p>\n<p>Hay un tiempo aproximado,pero el mejor tiempo es el tanteo de una de sus patas con un tenedor y ver que la dureza es la deseada para su consumo.<\/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<p>La presentaci\u00f3n ser\u00e1 junto a las verduras y rodajas de lim\u00f3n&#8230;&#8230; comenzamos&#8230;..<\/p>\n<p><b>INGREDIENTES.<\/b><\/p>\n<p>&nbsp; &nbsp;1-&nbsp; 500 grs de pulpo<\/p>\n<p>2-&nbsp; media cebolla(picada)<\/p>\n<p>3-&nbsp; 1 pimiento verde y uno rojo (picado)<\/p>\n<p>4-&nbsp; medio vaso de vino blanco<\/p>\n<p>5-&nbsp; sal<\/p>\n<p>6-&nbsp; pimienta<\/p>\n<p>7-&nbsp; 3\/4 piezas medianas de tomate rojo(lo escalfaremos y picaremos a cuartos) a\u00f1adiremos tambi\u00e9n&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1 taza de pur\u00e9 de tomate.<\/p>\n<p>8-&nbsp; 3\/4 dientes de ajos picados<\/p>\n<p>9-&nbsp; aceite de oliva<\/p>\n<p>10-&nbsp; aceituna sin hueso<\/p>\n<p>11-&nbsp; lim\u00f3n cortado a rodajas para adornar.<\/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<p><b>PREPARACI\u00d3N&#8230;&#8230;..<\/b><\/p>\n<p>&nbsp; &nbsp; En una sart\u00e9n freimos conjuntamente el ajo picado y la cebolla, hasta que la veamos dorarse,es entonces cuando a\u00f1adimos el pur\u00e9 de tomate, las aceitunas,el tomate y los pimientos&#8230;..y el vino blanco.<\/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<div style=\"clear: both; text-align: center\"><a style=\"margin-left: 1em; margin-right: 1em\" href=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-lL7_VApEWe8\/W8t4PDw-v_I\/AAAAAAAAFvI\/Pph485pdeOEOA4k9dykzcLYx4l_nYlcZgCLcBGAs\/s1600\/DSC_8548.jpg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-lL7_VApEWe8\/W8t4PDw-v_I\/AAAAAAAAFvI\/Pph485pdeOEOA4k9dykzcLYx4l_nYlcZgCLcBGAs\/s400\/DSC_8548.jpg?resize=400%2C267&#038;ssl=1\" width=\"400\" height=\"267\" border=\"0\" data-original-height=\"1071\" data-original-width=\"1600\" data-recalc-dims=\"1\"><\/a><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><a style=\"margin-left: 1em; margin-right: 1em\" href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-rAdVcnsfhng\/W8t4uQYs8rI\/AAAAAAAAFvQ\/FxaZ2hlhfpcmYjnqrf56Q6zQ6YXOWU9dwCLcBGAs\/s1600\/11.jpg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-rAdVcnsfhng\/W8t4uQYs8rI\/AAAAAAAAFvQ\/FxaZ2hlhfpcmYjnqrf56Q6zQ6YXOWU9dwCLcBGAs\/s400\/11.jpg?resize=400%2C265&#038;ssl=1\" width=\"400\" height=\"265\" border=\"0\" data-original-height=\"212\" data-original-width=\"320\" data-recalc-dims=\"1\"><\/a><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<p>Evaporamos el alcohol,y dejamos a fuego lento y mezclamos.<\/p>\n<p>Salpimentamos y apartamos la sart\u00e9n del fuego.<\/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<p>Una vez cocido el pulpo, como ya explicamos al inicio, cortaremos las patas enteras y las marcaremos a la plancha a fuego fuerte.<\/p>\n<div style=\"clear: both; text-align: center\"><a style=\"margin-left: 1em; margin-right: 1em\" href=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-RHUpbuwO4nM\/W8t50wTOfSI\/AAAAAAAAFvc\/tW3h7zMICRQdNPyALPKu3Q5fkG8ofty2wCLcBGAs\/s1600\/100_3278.jpg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-RHUpbuwO4nM\/W8t50wTOfSI\/AAAAAAAAFvc\/tW3h7zMICRQdNPyALPKu3Q5fkG8ofty2wCLcBGAs\/s400\/100_3278.jpg?resize=400%2C300&#038;ssl=1\" width=\"400\" height=\"300\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" data-recalc-dims=\"1\"><\/a><\/div>\n<p>Es importante que se vea el pulpo marcado por fuera.<\/p>\n<p>Una vez marcado servimos en plato y lo ba\u00f1amos con la salsa que cocinamos en la sarten.<\/p>\n<p>Lo presentaremos con las rodajas de lim\u00f3n sobre las patas&#8230;..una autentica delicia.<\/p>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><a style=\"margin-left: 1em; margin-right: 1em\" href=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-kjucYPjnnWM\/W8t5_jwfdeI\/AAAAAAAAFvg\/fZCGFx41WO4vofgqS-8HUFI-8lffnCPcwCLcBGAs\/s1600\/images%2B%252857%2529.jpg?ssl=1\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/3.bp.blogspot.com\/-kjucYPjnnWM\/W8t5_jwfdeI\/AAAAAAAAFvg\/fZCGFx41WO4vofgqS-8HUFI-8lffnCPcwCLcBGAs\/s400\/images%2B%252857%2529.jpg?resize=400%2C244&#038;ssl=1\" width=\"400\" height=\"244\" border=\"0\" data-original-height=\"175\" data-original-width=\"287\" data-recalc-dims=\"1\"><\/a><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><\/div>\n<div style=\"clear: both; text-align: center\"><b>&nbsp;<\/b><\/div>\n<div style=\"clear: both; text-align: center\"><b>&nbsp;<\/b><\/div>\n<div style=\"clear: both; text-align: center\"><b>A DISFRUTAR&#8230;&#8230;.<\/b><\/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 facil\u00edsima pero muy gustosa y a su vez muy sana, ya que carece de grasa y es un aporte de proteinas muy necesario junto con los vegetales que le acompa\u00f1a. La coci\u00f3n del pulpo debe ser vigilada ya que es leyenda urbana(desde mi punto de [&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":289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,18,3,47],"tags":[106],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PULPO A LA GRIEGA<\/title>\n<meta name=\"description\" content=\"Aprende con nosotros a realizar este fant\u00e1stico entrante de una forma f\u00e1cil y muy econ\u00f3mica para vestir una mesa especial.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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