{"id":23326,"date":"2025-05-05T15:06:14","date_gmt":"2025-05-05T15:06:14","guid":{"rendered":"https:\/\/brasmar.com\/samosa-de-pulpo"},"modified":"2025-05-05T15:06:15","modified_gmt":"2025-05-05T15:06:15","slug":"samosa-de-pulpo","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/samosa-de-pulpo","title":{"rendered":"Samosa de pulpo"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb content_placement=\u00bbtop\u00bb css=\u00bb.vc_custom_1643795879350{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/02\/chamuca-polvo-topo.png?id=10686) !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\tChamu\u00e7a de Polvo\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_1635341846278{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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50 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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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=\u00bb1\/4″ offset=\u00bbvc_hidden-xs\u00bb]

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Snack<\/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_1657549324218{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=\u00bb21809″ img_size=\u00bb300×300″ hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n

<\/p>\n

\n
\n
    \n
  • Pulpo Brasmar limpio<\/li>\n
  • Masa de samosa<\/li>\n
  • 1 chorizo<\/li>\n
  • 2 cebollas<\/li>\n
  • 1 zanahoria<\/li>\n
  • 1 cebolla morada<\/li>\n
  • 1 vaso de vino tinto<\/li>\n
  • Cilantro<\/li>\n
  • 2 limones<\/li>\n
  • Harina<\/li>\n
  • Mantequilla<\/li>\n
  • Concentrado de tomate<\/li>\n
  • 1 patata blanca grande<\/li>\n
  • Pimiento rojo picante<\/li>\n
  • Yogur griego<\/li>\n
  • Ajo<\/li>\n
  • Menta<\/li>\n
  • 1 pepino<\/li>\n
  • Lim\u00f3n<\/li>\n
  • Aceite para fre\u00edr<\/li>\n<\/ul>\n<\/div>\n

    <\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657549287743{margin-top: 5% !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\tChamu\u00e7a de Polvo\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[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_1643047483951{margin-top: -45px !important;}\u00bb][vc_single_image image=\u00bb10686″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb][vc_empty_space][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}\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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    50 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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    M\u00e9dio<\/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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    Snack<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657549672922{margin-top: 5% !important;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=\u00bb21809″ img_size=\u00bb300×300″ hide_prev_next_buttons=\u00bbyes\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657549551839{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
    \n
      \n
    • Pulpo Brasmar limpio<\/li>\n
    • Masa de samosa<\/li>\n
    • 1 chorizo<\/li>\n
    • 2 cebollas<\/li>\n
    • 1 zanahoria<\/li>\n
    • 1 cebolla morada<\/li>\n
    • 1 vaso de vino tinto<\/li>\n
    • Cilantro<\/li>\n
    • 2 limones<\/li>\n
    • Harina<\/li>\n
    • Mantequilla<\/li>\n
    • Concentrado de tomate<\/li>\n
    • 1 patata blanca grande<\/li>\n
    • Pimiento rojo picante<\/li>\n
    • Yogur griego<\/li>\n
    • Ajo<\/li>\n
    • Menta<\/li>\n
    • 1 pepino<\/li>\n
    • Lim\u00f3n<\/li>\n
    • Aceite para fre\u00edr<\/li>\n<\/ul>\n<\/div>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1635341470893{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]Pulpo:<\/strong>
      – Sofre\u00edr una zanahoria y una cebolla morada. A\u00f1adir el vino tinto, dejar que se evapore un poco y a\u00f1adir agua hasta que hierva. Cuando hierva, a\u00f1adir el pulpo y cocinar durante 1 hora y 15 minutos a fuego lento.
      – Cuando el pulpo est\u00e9 tierno, retirarlo del caldo y cortarlo en dados.[\/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_1635341244396{margin-bottom: 3% !important;}\u00bb][vc_column_text]<\/p>\n

      Relleno de samosa:<\/strong>
      \n– Utilizar el caldo de pulpo para preparar una bechamel de pulpo: derretir la mantequilla, a\u00f1adir la harina y el caldo de pulpo hasta obtener una bechamel.
      \n– Cortar la cebolla en juliana y un tercio de pimiento en juliana. Fre\u00edrlos en aceite de oliva hasta que est\u00e9n casi caramelizados, a\u00f1adir una cucharada de concentrado de tomate y cocinar unos minutos m\u00e1s.
      \n– A\u00f1adir el pulpo en dados y el cilantro picado. Mezclar con una buena cantidad de bechamel de pulpo.
      \n– Sazonar al gusto, a\u00f1adiendo zumo de lim\u00f3n.
      \n– Rellenar la samosa con esta mezcla y fre\u00edr.<\/div>\n

      <\/p>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb alignment=\u00bbright\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]<\/p>\n

      Salsa de yogur:<\/strong>
      \n– Sazona el yogur griego con sal y lim\u00f3n.
      \n– Corta la menta, el cilantro y el pepino en cubos muy peque\u00f1os y m\u00e9zclalo todo.<\/div>\n

      [\/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_1657549579145{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]Pulpo:<\/strong>
      – Sofre\u00edr una zanahoria y una cebolla morada. A\u00f1adir el vino tinto, dejar que se evapore un poco y a\u00f1adir agua hasta que hierva. Cuando hierva, a\u00f1adir el pulpo y cocinar durante 1 hora y 15 minutos a fuego lento.
      – Cuando el pulpo est\u00e9 tierno, retirarlo del caldo y cortarlo en dados.[\/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]<\/p>\n

      Relleno de samosa:<\/strong>
      \n– Utilizar el caldo de pulpo para preparar una bechamel de pulpo: derretir la mantequilla, a\u00f1adir la harina y el caldo de pulpo hasta obtener una bechamel.
      \n– Cortar la cebolla en juliana y un tercio de pimiento en juliana. Fre\u00edrlos en aceite de oliva hasta que est\u00e9n casi caramelizados, a\u00f1adir una cucharada de concentrado de tomate y cocinar unos minutos m\u00e1s.
      \n– A\u00f1adir el pulpo en dados y el cilantro picado. Mezclar con una buena cantidad de bechamel de pulpo.
      \n– Sazonar al gusto, a\u00f1adiendo zumo de lim\u00f3n.
      \n– Rellenar la samosa con esta mezcla y fre\u00edr.<\/div>\n

      <\/p>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4849″ img_size=\u00bbfull\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb3\/4″ css=\u00bb.vc_custom_1635341569405{margin-bottom: 3% !important;}\u00bb][vc_column_text]<\/p>\n

      Salsa de yogur:<\/strong>
      \n– Sazona el yogur griego con sal y lim\u00f3n.
      \n– Corta la menta, el cilantro y el pepino en cubos muy peque\u00f1os y m\u00e9zclalo todo.<\/div>\n

      [\/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:1695728461196-5245122d-c2d0-9″ 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_1657549623105{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:1695728461198-35b24968-a64d-5″ taxonomies=\u00bb95″ el_class=\u00bb.recipe_sugestions\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Aprenda a preparar Samu\u00e7a de Pulpo con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":10685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Aprenda a preparar Samu\u00e7a de Pulpo con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[313,390],"tags":[],"class_list":["post-23326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-es","category-pulpo"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23326","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=23326"}],"version-history":[{"count":2,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23326\/revisions"}],"predecessor-version":[{"id":23328,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23326\/revisions\/23328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/10685"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}