{"id":22973,"date":"2025-04-17T13:55:42","date_gmt":"2025-04-17T13:55:42","guid":{"rendered":"https:\/\/brasmar.com\/cebada-con-calamares-y-burrata"},"modified":"2025-04-17T15:07:07","modified_gmt":"2025-04-17T15:07:07","slug":"cebada-con-calamares-y-burrata","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/cebada-con-calamares-y-burrata","title":{"rendered":"Cebada con calamares y burrata"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb content_placement=\u00bbtop\u00bb css=\u00bb.vc_custom_1665741248543{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/10\/receita-brasmar-cevadoto-lula-topo.png?id=18826) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_empty_space height=\u00bb400px\u00bb][\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1640790251839{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb]

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\n\t\t\t\tCevadoto com lulas e burrata\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1657103993150{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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40 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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F\u00e1cil<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}\u00bb][vc_column css=\u00bb.vc_custom_1657105686236{margin-right: 18% !important;margin-left: 18% !important;}\u00bb offset=\u00bbvc_hidden-xs\u00bb][vc_separator align=\u00bbalign_left\u00bb border_width=\u00bb3″ el_width=\u00bb60″][\/vc_column][\/vc_row][vc_row content_placement=\u00bbmiddle\u00bb row_content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_images_carousel images=\u00bb14152″ img_size=\u00bb300×300″][\/vc_column][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n

 <\/p>\n

    \n
  • Calamar Brasmar (1 paquete)<\/li>\n
  • 80 ml de aceite de oliva<\/li>\n
  • 2 dientes de ajo<\/li>\n
  • 1 pimiento rojo<\/li>\n
  • Sal y pimienta al gusto<\/li>\n
  • 100 ml de vino blanco<\/li>\n
  • 1 cebolla<\/li>\n
  • 1 tallo de apio<\/li>\n
  • 200 g de cebada perlada<\/li>\n
  • 1 L de caldo de pescado o marisco<\/li>\n
  • 4 plantas de albahaca<\/li>\n
  • 4 tomates cherry<\/li>\n
  • 30 g de queso parmesano<\/li>\n
  • 1 burrata<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    \n\t\t\t\tCevadoto com lulas e burrata\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb css=\u00bb.vc_custom_1657105577730{margin-top: -45px !important;}\u00bb][vc_single_image image=\u00bb18826″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb.vc_custom_1665741525120{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/07\/receita-atum-braseado-brasmar.jpg?id=16733) !important;}\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb css=\u00bb.vc_custom_1657105577730{margin-top: -45px !important;}\u00bb][vc_empty_space][\/vc_column][\/vc_row][vc_row gap=\u00bb25″ row_content_width=\u00bbgrid\u00bb content_text_aligment=\u00bbcenter\u00bb][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    40 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    F\u00e1cil<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657117652732{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_images_carousel images=\u00bb14152″ img_size=\u00bb300×300″][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657117847632{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n

     <\/p>\n

      \n
    • Calamar Brasmar (1 paquete)<\/li>\n
    • 80 ml de aceite de oliva<\/li>\n
    • 2 dientes de ajo<\/li>\n
    • 1 pimiento rojo<\/li>\n
    • Sal y pimienta al gusto<\/li>\n
    • 100 ml de vino blanco<\/li>\n
    • 1 cebolla<\/li>\n
    • 1 tallo de apio<\/li>\n
    • 200 g de cebada perlada<\/li>\n
    • 1 L de caldo de pescado o marisco<\/li>\n
    • 4 plantas de albahaca<\/li>\n
    • 4 tomates cherry<\/li>\n
    • 30 g de queso parmesano<\/li>\n
    • 1 burrata<\/li>\n<\/ul>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657117828296{margin-top: -100px !important;margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_empty_space][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1657123945673{margin-top: 15% !important;margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text css=\u00bb.vc_custom_1638783165719{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]Calentamos una sart\u00e9n con la mitad del aceite de oliva, un diente de ajo machacado y el chile en rodajas. D\u00e9jalo dorar. A\u00f1ade los calamares cortados en rodajas, salpimienta, mezcla y cocina a fuego alto. Verter el vino, mezclar y dejar evaporar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″ alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]Poner en una sart\u00e9n o cazuela grande el aceite de oliva restante, la cebolla, un diente de ajo y el apio picado y sofre\u00edr. A\u00f1ade la cebada y mezcla. Verter el vino restante, mezclar y dejar evaporar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]A\u00f1ade un cuchar\u00f3n de caldo y cocina la cebada a fuego medio, revolviendo constantemente, hasta que el caldo se evapore por completo. A\u00f1ade otro cuchar\u00f3n de caldo y repite hasta que se acabe el caldo. A mitad del proceso condimentar con sal y pimienta.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″ alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]A\u00f1ade las hojas de albahaca, los tomates cortados por la mitad y el queso parmesano rallado. Mezclar y servir con los calamares y un poco de burrata. Decorar con hojas de albahaca.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657117859753{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text css=\u00bb.vc_custom_1638783165719{margin-bottom: 5% !important;}\u00bb]<\/p>\n

      PREPARACI\u00d3N<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4845″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635436119663{margin-bottom: 3% !important;}\u00bb][vc_column_text]Calentamos una sart\u00e9n con la mitad del aceite de oliva, un diente de ajo machacado y el chile en rodajas. D\u00e9jalo dorar. A\u00f1ade los calamares cortados en rodajas, salpimienta, mezcla y cocina a fuego alto. Verter el vino, mezclar y dejar evaporar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4848″][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]Poner en una sart\u00e9n o cazuela grande el aceite de oliva restante, la cebolla, un diente de ajo y el apio picado y sofre\u00edr. A\u00f1ade la cebada y mezcla. Verter el vino restante, mezclar y dejar evaporar.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]A\u00f1ade un cuchar\u00f3n de caldo y cocina la cebada a fuego medio, revolviendo constantemente, hasta que el caldo se evapore por completo. A\u00f1ade otro cuchar\u00f3n de caldo y repite hasta que se acabe el caldo. A mitad del proceso condimentar con sal y pimienta.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]A\u00f1ade las hojas de albahaca, los tomates cortados por la mitad y el queso parmesano rallado. Mezclar y servir con los calamares y un poco de burrata. Decorar con hojas de albahaca.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbbasicGrid_NoAnimation\u00bb grid_id=\u00bbvc_gid:1665741642327-e6cfb5da-52bf-6″ taxonomies=\u00bb95″ el_class=\u00bb.recipe_sugestions\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657117988935{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column offset=\u00bbvc_hidden-lg vc_hidden-md vc_hidden-sm\u00bb][vc_column_text]<\/p>\n

      NUESTRAS SUGERENCIAS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][vc_basic_grid post_type=\u00bbpost\u00bb max_items=\u00bb4″ element_width=\u00bb3″ gap=\u00bb0″ orderby=\u00bbrand\u00bb item=\u00bbmasonryGrid_Default\u00bb grid_id=\u00bbvc_gid:1665741642330-f3915eec-e296-0″ taxonomies=\u00bb95″ el_class=\u00bb.recipe_sugestions\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Aprende a preparar una deliciosa receta de Cebada con Calamares y Burrata con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":18825,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Aprende a preparar una deliciosa receta de Cebada con Calamares y Burrata con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[313,312],"tags":[],"class_list":["post-22973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-es","category-calamar"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/22973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/comments?post=22973"}],"version-history":[{"count":3,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/22973\/revisions"}],"predecessor-version":[{"id":23012,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/22973\/revisions\/23012"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/18825"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=22973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=22973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=22973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}