{"id":2729,"date":"2022-02-10T16:48:57","date_gmt":"2022-02-10T15:48:57","guid":{"rendered":"https:\/\/peixospuignau.com\/del-mar-a-la-barbacoa\/"},"modified":"2022-02-22T13:04:16","modified_gmt":"2022-02-22T12:04:16","slug":"del-mar-a-la-barbacoa","status":"publish","type":"post","link":"https:\/\/peixospuignau.com\/es\/del-mar-a-la-barbacoa\/","title":{"rendered":"\u00a1Del mar a la barbacoa!"},"content":{"rendered":"<p><strong>Pescados que quedan fant\u00e1sticos a la brasa<\/strong><\/p>\n<p>Hay muchas especies de pescado que quedan estupendas cocinadas a la barbacoa, pero en particular, las variedades de pescados azules como las sardinas, el salm\u00f3n, la caballa o jureles. Su contenido en grasas saludables ayuda a que queden jugosos tambi\u00e9n al cocinarse asadas a alta temperatura.<\/p>\n<p>Por ejemplo, las sardinas se pueden hacer colocadas a la parrilla o enfiladas en \u201cpinchos\u201d, al estilo malague\u00f1o \u2013 el t\u00edpico espeto. Sin cocinar demasiado porque quedan jugosas, son una opci\u00f3n sabrosa, barata y que gusta a todo el mundo.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-2134 size-portfolio\" src=\"https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/espeto-sardinas-495x400.jpg\" alt=\"Del mar a la barbacoa\" width=\"495\" height=\"400\" srcset=\"https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/espeto-sardinas-495x400.jpg 495w, https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/espeto-sardinas-845x684.jpg 845w\" sizes=\"(max-width: 495px) 100vw, 495px\" \/><\/p>\n<p>El rodaballo, cocinado con este m\u00e9todo queda siempre jugoso y con la piel crujiente. Tambi\u00e9n son fant\u00e1sticos el besugo, la lubina o la dorada.<br \/>\nPara estas variedades, basta con pedir al pescadero que nos los limpie por dentro. Despu\u00e9s hacemos unas incisiones -que podemos llenar con cebolla, lim\u00f3n, pimiento o tomate, y dejamos cocinar hasta que la piel se dore por las dos caras, revisando el punto de cocci\u00f3n para no quemarlos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Los mariscos en tus barbacoas<\/strong><\/p>\n<p>Es f\u00e1cil pensar en gambas y langostinos cocinados a la parrilla, s\u00f3lo hay que colocarlos uno junto a otro -sin pelarlos-, a\u00f1adir un poco de sal gorda y unas gotas de aceite o de lim\u00f3n y dejar que se cocinen unos minutos por cada lado. Tambi\u00e9n podemos enfilarlos en brochetas y disfrutar con o sin un marinado previo.<\/p>\n<p>Pero hay muchos otros productos del mar que quedan fant\u00e1sticos en la barbacoa: las almejas, los mejillones, las conchas de peregrino, las ostras, etc. \u00a1Quedan de lujo!<\/p>\n<p>Debido a su peque\u00f1o tama\u00f1o, puede ser necesario colocar una reja especial para que no se cuelen entre los barrotes de la barbacoa, o si no, una soluci\u00f3n sencilla es colocarlos sobre dos o tres hojas de papel aluminio para cocinarse sobre \u00e9l. Otra posibilidad es poner una parrilla o sart\u00e9n acanalada sobre las brasas y cocinar estos productos directamente sobre ella.<\/p>\n<p>El aroma del humo y la alta temperatura dan un toque especial al marisco as\u00ed cocinado. \u00a1Os aseguro que le sorprender\u00e1 mucho el gusto! Y si adem\u00e1s suma alguna hierba arom\u00e1tica entre las brasas servir\u00e1 un plato para chuparse los dedos.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-2136 size-portfolio\" src=\"https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/oyster-989180_1280-495x400.jpg\" alt=\"Del mar a la barbacoa\" width=\"495\" height=\"400\" srcset=\"https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/oyster-989180_1280-495x400.jpg 495w, https:\/\/peixospuignau.com\/wp-content\/uploads\/2022\/02\/oyster-989180_1280-845x684.jpg 845w\" sizes=\"(max-width: 495px) 100vw, 495px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pescados que quedan fant\u00e1sticos a la brasa Hay muchas especies de pescado que quedan estupendas cocinadas a la barbacoa, pero en particular, las variedades de pescados azules como las sardinas, el salm\u00f3n, la caballa o jureles. Su contenido en grasas saludables ayuda a que queden jugosos tambi\u00e9n al cocinarse asadas a alta temperatura. Por ejemplo, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2135,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,15,17],"tags":[],"class_list":["post-2729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-mediterranea","category-consejos","category-marisco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00a1Del mar a la barbacoa! - Peixos Puignau<\/title>\n<meta name=\"description\" content=\"Hay muchas especies de pescado que quedan estupendas cocinadas a la barbacoa, pero en particular, las variedades de pescados azules como las sardinas, el salm\u00f3n, la caballa o el jurel.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peixospuignau.com\/es\/del-mar-a-la-barbacoa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00a1Del mar a la barbacoa! 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