{"id":1831,"date":"2023-01-13T08:25:47","date_gmt":"2023-01-13T08:25:47","guid":{"rendered":"https:\/\/soulinthekitchen.com\/?p=1831"},"modified":"2023-01-13T08:51:02","modified_gmt":"2023-01-13T08:51:02","slug":"escabeche-de-caballa","status":"publish","type":"post","link":"https:\/\/soulinthekitchen.com\/index.php\/2023\/01\/13\/escabeche-de-caballa\/","title":{"rendered":"Escabeche de caballa"},"content":{"rendered":"
    \n
  1. Comienza enharinado y salpimentando los lomos de pescado limpios.<\/li>\n
  2. Sofr\u00edelos y d\u00e9jalos en el recipiente donde vas a guardarlo posteriormente.<\/li>\n
  3. Corta en juliana las verduras (menos el ajo, que lo dejaremos entero). Saltea la cebolla, los dientes de ajo y la zanahoria en la misma sart\u00e9n con un poco m\u00e1s de aceite.<\/li>\n
  4. Prepara el escabeche: el aceite, el vinagre, el vino blanco, las hojas de laurel y la pimienta. Deja que se cocine durante 20 minutos -es importante para que el vinagre pierda la acidez m\u00e1s agresiva- y cubre el recipiente donde has dejado el pescado con el l\u00edquido hirviendo.<\/li>\n
  5. Cierra bien y cons\u00e9rvalo en la nevera m\u00ednimo 24h, para que los sabores se redondeen y el escabeche penetre m\u00e1s en la carne del pescado.<\/li>\n
  6. Se puede servir templado (sobretodo para que el aceite no est\u00e9 fr\u00edo y duro) o caliente, usar en ensaladas (es una de mis ensaladas favoritas), comerlo solo o con un poco de pan… El caldito que sobra es una vinagreta perfecta, se puede usar para sofre\u00edr o incluso para ali\u00f1ar un plato de pasta \ud83d\udd25\ud83d\udd25\ud83d\udd25\ud83d\udd25<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Comienza enharinado y salpimentando los lomos de pescado limpios. Sofr\u00edelos y d\u00e9jalos en el recipiente donde vas a guardarlo posteriormente. Corta en juliana las verduras (menos el ajo, que lo dejaremos entero). Saltea la cebolla, los dientes de ajo y la zanahoria en la misma sart\u00e9n con un poco m\u00e1s de aceite. Prepara el escabeche: […]<\/p>\n","protected":false},"author":2,"featured_media":1833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12,61],"tags":[113,34,112,45,114,28],"class_list":["post-1831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carnes-y-pescados","category-tecnicas","tag-caballa","tag-cebolla","tag-escabeche","tag-pescado","tag-tecnica","tag-zanahoria"],"acf":[],"yoast_head":"\nEscabeche de caballa - Soulinthekitchen<\/title>\n<meta name=\"description\" content=\"Vamos a aprender a escabechar. \u00bfQu\u00e9 es esto? 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