{"id":17384,"date":"2022-11-27T21:49:50","date_gmt":"2022-11-27T21:49:50","guid":{"rendered":"https:\/\/gostodefloripa.com.br\/?p=17384"},"modified":"2022-11-27T21:50:22","modified_gmt":"2022-11-27T21:50:22","slug":"polvo-a-galega-wk","status":"publish","type":"post","link":"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/","title":{"rendered":"Polvo a\u0300 galega wk"},"content":{"rendered":"

INGREDIENTES:<\/p>\n

2 l de a\u0301gua filtrada
\n1,8 kg de polvo
\n240 ml de vinho branco 150 g de cebola
\n120 g de cenoura
\n80 g de folhas de alho poro\u0301 60 g de salsa\u0303o
\n30 ml de azeite de oliva 20g de sal marinho integral
\n5 g de pa\u0301prica picante
\n5g de talos de salsa
\n3 g de louro
\n1 g de ramos de tomilho Gelo q.b.<\/p>\n

 <\/p>\n

MODO DE PREPARA\u00c7\u00c3O:<\/p>\n

\n
\n
\n
    \n
  1. Corte a cebola, o salsa\u0303o e a cenoura em cubos me\u0301dios, sem perfeic\u0327a\u0303o. Reserve.<\/li>\n
  2. Prepare o bouquet garni com as folhas do alho poro\u0301, talos de salsa, louro e tomilho. Reserve o bouquet garni.<\/li>\n
  3. Adicione o mirepoix na panela junto com a a\u0301gua filtrada. Ligue o fogo em chama me\u0301dia e quando comec\u0327ar a pre\u0301-fervura, adicione o bouque garni, o vinho branco e o sal marinho.<\/li>\n
  4. Em seguida, adicione o polvo limpo. O caldo na\u0303o pode ferver. Controle sempre a temperatura.<\/li>\n
  5. Cozinhe o polvo em temperatura baixa por aproximadamente 2 horas se o polvo for grande, ou 1 hora e 30 minutos se for um polvo me\u0301dio. Evite mexer no polvo para manter a pele e as ventosas intactas para melhor apresentac\u0327a\u0303o.<\/li>\n
  6. Prepare um bowl com a\u0301gua e gelo. Depois do tempo de cozimento o polvo estara\u0301 completamente macio.<\/li>\n
  7. Com o auxi\u0301lio de um pegador ou uma pinc\u0327a grande, retire o polvo com cuidado e coloque no bowl com a\u0301gua e gelo para cessar o cozimento.<\/li>\n
  8. Retire o polvo do bowl com a\u0301gua e gelo, coloque-o sobre um pano multiuso para escorrer o excesso de a\u0301gua. Tempere o Polvo com pa\u0301prica picante.<\/li>\n
  9. Aquec\u0327a uma frigideira ate\u0301 que fique bem quente, adicione azeite de oliva e grelhe o polvo ate\u0301 que crie uma crosta fina para que fique crocante. Reserve e sirva com o acompanhamento.<\/li>\n<\/ol>\n

    Uma receita do chefe Felipe Silva<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    INGREDIENTES: 2 l de a\u0301gua filtrada 1,8 kg de polvo 240 ml de vinho branco 150 g de cebola 120 …<\/p>\n","protected":false},"author":18,"featured_media":17385,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,86],"tags":[],"yoast_head":"\nPolvo a\u0300 galega wk - GOSTO DE FLORIPA<\/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:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Polvo a\u0300 galega wk - GOSTO DE FLORIPA\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTES: 2 l de a\u0301gua filtrada 1,8 kg de polvo 240 ml de vinho branco 150 g de cebola 120 ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\" \/>\n<meta property=\"og:site_name\" content=\"GOSTO DE FLORIPA\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-27T21:49:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-27T21:50:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/revistabica.com\/floripa\/wp-content\/uploads\/2022\/11\/Captura-de-ecra\u0303-2022-11-27-a\u0300s-21.34.51.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"652\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"GOSTO DE FLORIPA\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"GOSTO DE FLORIPA\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\"},\"author\":{\"name\":\"GOSTO DE FLORIPA\",\"@id\":\"https:\/\/revistabica.com\/floripa\/#\/schema\/person\/ad8ad44cae7ea11508c0df241d9c8cd9\"},\"headline\":\"Polvo a\u0300 galega wk\",\"datePublished\":\"2022-11-27T21:49:50+00:00\",\"dateModified\":\"2022-11-27T21:50:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\"},\"wordCount\":316,\"publisher\":{\"@id\":\"https:\/\/revistabica.com\/floripa\/#organization\"},\"articleSection\":[\"Gastronomia\",\"Opini\u00e3o\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\",\"url\":\"https:\/\/revistabica.com\/floripa\/polvo-a-galega-wk\/\",\"name\":\"Polvo a\u0300 galega wk - 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