{"id":23543,"date":"2025-05-09T13:43:28","date_gmt":"2025-05-09T13:43:28","guid":{"rendered":"https:\/\/brasmar.com\/sepia-a-la-plancha-con-salsa-chimichurri-y-pure-de-yuca"},"modified":"2025-05-09T13:44:09","modified_gmt":"2025-05-09T13:44:09","slug":"sepia-a-la-plancha-con-salsa-chimichurri-y-pure-de-yuca","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/sepia-a-la-plancha-con-salsa-chimichurri-y-pure-de-yuca","title":{"rendered":"Sepia a la plancha con salsa chimichurri y pur\u00e9 de yuca"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb css=\u00bb.vc_custom_1639500771289{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/choco-grelhado-mandioca-tp.jpg?id=6936) !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\tChoco grelhado com molho chimichurri e pur\u00e9 de mandioca\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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\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
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25 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_1657797120497{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=\u00bb22011″ 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

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Para la salsa chimichurri:<\/strong><\/p>\n

50 g de perejil
\n2 cucharadas de or\u00e9gano fresco
\n4 dientes de ajo
\n20 g de cebollino
\n1 pimiento rojo
\n2 cucharadas de vinagre
\n1 cucharada de zumo de lim\u00f3n
\n40 ml de aceite de oliva
\nSal y pimienta al gusto<\/p>\n

Para el pur\u00e9:<\/strong><\/p>\n

1 kg de yuca cocida
\n1 cebolla grande
\n2 cucharadas de mantequilla<\/p>\n

Para la sepia:<\/strong><\/p>\n

1 kg de sepia Brasmar entera
\nZumo de 1\/2 lim\u00f3n
\nUn chorrito de aceite de oliva<\/p>\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_1657796189014{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\tChoco grelhado com molho chimichurri e pur\u00e9 de mandioca\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_1657797082204{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=\u00bb15426″ img_size=\u00bbfull\u00bb][\/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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25 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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\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
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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_1635339659114{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=\u00bb22011″ 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_1657796205446{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

Para la salsa chimichurri:<\/strong><\/p>\n

50 g de perejil
\n2 cucharadas de or\u00e9gano fresco
\n4 dientes de ajo
\n20 g de cebollino
\n1 pimiento rojo
\n2 cucharadas de vinagre
\n1 cucharada de zumo de lim\u00f3n
\n40 ml de aceite de oliva
\nSal y pimienta al gusto<\/p>\n

Para el pur\u00e9:<\/strong><\/p>\n

1 kg de yuca cocida
\n1 cebolla grande
\n2 cucharadas de mantequilla<\/p>\n

Para la sepia:<\/strong><\/p>\n

1 kg de sepia Brasmar entera
\nZumo de 1\/2 lim\u00f3n
\nUn chorrito de aceite de oliva<\/p>\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]Comienza preparando la salsa chimichurri:<\/strong>
– Pica el perejil, el or\u00e9gano, el ajo, el cebollino y el chile picante sin semillas.
– Coloca todo en un bol, a\u00f1ade el vinagre, el jugo de lim\u00f3n y el aceite de oliva.
– Sazona con sal y pimienta.
– Mezcla todo y guarda en el refrigerador.[\/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]
\nPur\u00e9 de yuca:<\/strong>
– En una olla, pon agua a hervir.
– Mientras tanto, pela la yuca y retira el tallo interior.
– C\u00f3rtala en trozos y coc\u00ednala hasta que est\u00e9 muy blanda. Escurre y reserva el agua.
– Con un machacador de papas, machaca la yuca hasta obtener una pasta. Pica la cebolla y ponla en una olla con la mantequilla para que se dore. Agrega la yuca y mezcla bien. Sazona con sal.
– Agrega un poco del agua de cocci\u00f3n para obtener una textura m\u00e1s cremosa.
\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

Preparaci\u00f3n de la sepia a la plancha:<\/strong>
\n– Sazona la sepia con sal y zumo de lim\u00f3n.
\n– En una parrilla bien caliente, a\u00f1ade un chorrito de aceite de oliva y asa la sepia por ambos lados.
\n– S\u00edrvela con salsa chimichurri y pur\u00e9 de yuca.<\/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_1657796219503{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]Comienza preparando la salsa chimichurri:<\/strong>
– Pica el perejil, el or\u00e9gano, el ajo, el cebollino y el chile picante sin semillas.
– Coloca todo en un bol, a\u00f1ade el vinagre, el jugo de lim\u00f3n y el aceite de oliva.
– Sazona con sal y pimienta.
– Mezcla todo y guarda en el refrigerador.[\/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]
\nPur\u00e9 de yuca:<\/strong>
– En una olla, pon agua a hervir.
– Mientras tanto, pela la yuca y retira el tallo interior.
– C\u00f3rtala en trozos y coc\u00ednala hasta que est\u00e9 muy blanda. Escurre y reserva el agua.
– Con un machacador de papas, machaca la yuca hasta obtener una pasta. Pica la cebolla y ponla en una olla con la mantequilla para que se dore. Agrega la yuca y mezcla bien. Sazona con sal.
– Agrega un poco del agua de cocci\u00f3n para obtener una textura m\u00e1s cremosa.
\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

Preparaci\u00f3n de la sepia a la plancha:<\/strong>
\n– Sazona la sepia con sal y zumo de lim\u00f3n.
\n– En una parrilla bien caliente, a\u00f1ade un chorrito de aceite de oliva y asa la sepia por ambos lados.
\n– S\u00edrvela con salsa chimichurri y pur\u00e9 de yuca.<\/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:1695726455043-7b7059c4-5c57-4″ taxonomies=\u00bb95″][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657796258465{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:1695726455046-a271e86e-1cb7-7″ taxonomies=\u00bb95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Aprende a preparar sepia a la plancha con salsa chimichurri y pur\u00e9 de yuca con productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Aprende a preparar sepia a la plancha con salsa chimichurri y pur\u00e9 de yuca con productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[313,387],"tags":[],"class_list":["post-23543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-es","category-sepia"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23543","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=23543"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23543\/revisions"}],"predecessor-version":[{"id":23548,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23543\/revisions\/23548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/12228"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}