{"id":23356,"date":"2025-05-07T12:35:59","date_gmt":"2025-05-07T12:35:59","guid":{"rendered":"https:\/\/brasmar.com\/sopa-rica-de-mariscos"},"modified":"2025-05-07T12:36:20","modified_gmt":"2025-05-07T12:36:20","slug":"sopa-rica-de-mariscos","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/sopa-rica-de-mariscos","title":{"rendered":"Sopa rica de mariscos"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb css=\u00bb.vc_custom_1640771607526{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/acorda-rica-mar-topo.jpg?id=8214) !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_1635339659114{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\tA\u00e7orda Rica de Mar\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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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_1657643697965{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_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}\u00bb][vc_column width=\u00bb1\/2″ offset=\u00bbvc_hidden-xs\u00bb][vc_images_carousel images=\u00bb17277,21884″ 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
  • 500 g de camarones enteros<\/li>\n
  • Brasmar<\/li>\n
  • 500 g de pulpo cocido<\/li>\n
  • Brasmar (2 tent\u00e1culos)<\/li>\n
  • 1 filete de lubina Brasmar<\/li>\n
  • 1 vaso de vino blanco<\/li>\n
  • 2 zanahorias<\/li>\n
  • 1 hogaza de pan de molde<\/li>\n
  • 2 huevos<\/li>\n
  • 2 cebollas<\/li>\n
  • 1 paquete de concentrado de<\/li>\n
  • tomate<\/li>\n
  • 1 hoja de laurel<\/li>\n
  • 1 manojo de cilantro<\/li>\n
  • aceitunas negras sin hueso<\/li>\n
  • 4 dientes de ajo<\/li>\n
  • 2 limones<\/li>\n
  • 1 guindilla<\/li>\n
  • Sal al gusto<\/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_1657643886613{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\tA\u00e7orda Rica de Mar\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\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657643886613{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_single_image image=\u00bb8214″ img_size=\u00bbfull\u00bb][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657644334312{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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    Prato principal<\/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_1657643886613{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=\u00bb17277,21884″ 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_1657643921033{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
    • 500 g de camarones enteros<\/li>\n
    • Brasmar<\/li>\n
    • 500 g de pulpo cocido<\/li>\n
    • Brasmar (2 tent\u00e1culos)<\/li>\n
    • 1 filete de lubina Brasmar<\/li>\n
    • 1 vaso de vino blanco<\/li>\n
    • 2 zanahorias<\/li>\n
    • 1 hogaza de pan de molde<\/li>\n
    • 2 huevos<\/li>\n
    • 2 cebollas<\/li>\n
    • 1 paquete de concentrado de<\/li>\n
    • tomate<\/li>\n
    • 1 hoja de laurel<\/li>\n
    • 1 manojo de cilantro<\/li>\n
    • aceitunas negras sin hueso<\/li>\n
    • 4 dientes de ajo<\/li>\n
    • 2 limones<\/li>\n
    • 1 guindilla<\/li>\n
    • Sal al gusto<\/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]Pele los camarones. Saltee las cabezas y las c\u00e1scaras hasta que adquieran un tono rojizo, a\u00f1ada la pasta de tomate y caramel\u00edcelas.
      A\u00f1ada 1 cebolla, 2 zanahorias, ajo, cilantro y vino blanco, dejando que se evapore el alcohol.
      A\u00f1ada agua hasta cubrir todos los ingredientes, ll\u00e9velo a ebullici\u00f3n y cocine a fuego lento durante 45 minutos. Pruebe y ajuste la sal y la pimienta.[\/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]
      \nPicar las aceitunas y el cilantro, reservando para decorar. Separar la yema de la clara.
      \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

      Corte la lubina en cubos. Corte uno de los tent\u00e1culos del pulpo y la carne del camar\u00f3n en trozos peque\u00f1os. Reserve dos camarones enteros.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″ 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

      Retirar la corteza del pan y dejar la miga, cort\u00e1ndola en cubos de 3 cm aproximadamente.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4851″ 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

      Calienta aceite de oliva en una sart\u00e9n, a\u00f1ade un diente de ajo y un poco de chile picante. Fr\u00ede el pan en el aceite de oliva hasta que se dore y a\u00f1ade poco a poco el caldo.
      \nA\u00f1ade la lubina, el pulpo y los camarones picados y sigue a\u00f1adiendo el caldo poco a poco, hasta que todo est\u00e9 cocido y la a\u00e7orda tenga la consistencia deseada. A\u00f1ade cilantro picado, el zumo de medio lim\u00f3n y rectifica la saz\u00f3n.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4852″ 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

      \n
      Dejar reposar unos minutos y mientras tanto asar en una sart\u00e9n el 2\u00ba tent\u00e1culo de pulpo y los camarones que reservamos.<\/div>\n

      <\/p>\n

      <\/div>\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=\u00bb4853″ 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

      \n
      Dejar reposar unos minutos y mientras tanto asar en una sart\u00e9n el 2\u00ba tent\u00e1culo de pulpo y los camarones que reservamos.<\/div>\n

      <\/p>\n

      <\/div>\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=\u00bb4854″ 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

      Coloque la a\u00e7orda en un plato hondo. Haga un agujero en el centro y a\u00f1ada la yema de huevo.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4855″ 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

      \n

      Corte el pulpo a la plancha por la mitad y decore alrededor de la yema, alternando con los camarones.<\/p>\n

      Espolvoree con aceitunas picadas y cilantro.<\/p>\n<\/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_1657644268944{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]Pele los camarones. Saltee las cabezas y las c\u00e1scaras hasta que adquieran un tono rojizo, a\u00f1ada la pasta de tomate y caramel\u00edcelas.
      A\u00f1ada 1 cebolla, 2 zanahorias, ajo, cilantro y vino blanco, dejando que se evapore el alcohol.
      A\u00f1ada agua hasta cubrir todos los ingredientes, ll\u00e9velo a ebullici\u00f3n y cocine a fuego lento durante 45 minutos. Pruebe y ajuste la sal y la pimienta.[\/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]
      \nPicar las aceitunas y el cilantro, reservando para decorar. Separar la yema de la clara.
      \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

      Corte la lubina en cubos. Corte uno de los tent\u00e1culos del pulpo y la carne del camar\u00f3n en trozos peque\u00f1os. Reserve dos camarones enteros.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4850″ 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

      Retirar la corteza del pan y dejar la miga, cort\u00e1ndola en cubos de 3 cm aproximadamente.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4851″ 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

      Calienta aceite de oliva en una sart\u00e9n, a\u00f1ade un diente de ajo y un poco de chile picante. Fr\u00ede el pan en el aceite de oliva hasta que se dore y a\u00f1ade poco a poco el caldo.
      \nA\u00f1ade la lubina, el pulpo y los camarones picados y sigue a\u00f1adiendo el caldo poco a poco, hasta que todo est\u00e9 cocido y la a\u00e7orda tenga la consistencia deseada. A\u00f1ade cilantro picado, el zumo de medio lim\u00f3n y rectifica la saz\u00f3n.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4852″ 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

      \n
      Dejar reposar unos minutos y mientras tanto asar en una sart\u00e9n el 2\u00ba tent\u00e1culo de pulpo y los camarones que reservamos.<\/div>\n

      <\/p>\n

      <\/div>\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=\u00bb4853″ 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

      \n
      Dejar reposar unos minutos y mientras tanto asar en una sart\u00e9n el 2\u00ba tent\u00e1culo de pulpo y los camarones que reservamos.<\/div>\n

      <\/p>\n

      <\/div>\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=\u00bb4854″ 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

      Coloque la a\u00e7orda en un plato hondo. Haga un agujero en el centro y a\u00f1ada la yema de huevo.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=\u00bb1\/4″][vc_single_image image=\u00bb4855″ 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

      \n

      Corte el pulpo a la plancha por la mitad y decore alrededor de la yema, alternando con los camarones.<\/p>\n

      Espolvoree con aceitunas picadas y cilantro.<\/p>\n<\/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

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      NUESTRAS SUGERENCIAS<\/h3>\n

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      Aprenda a preparar A\u00e7orda Rica de Mar con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12130,"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 A\u00e7orda Rica de Mar con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[529,313,311,390,410],"tags":[],"class_list":["post-23356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mofeta","category-recetas-es","category-langostino","category-pulpo","category-robalo-es"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23356","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=23356"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23356\/revisions"}],"predecessor-version":[{"id":23361,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23356\/revisions\/23361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/12130"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}