{"id":23723,"date":"2025-05-12T15:22:37","date_gmt":"2025-05-12T15:22:37","guid":{"rendered":"https:\/\/brasmar.com\/pulpo-salteado-con-champinones-migas-de-pan-de-maiz-y-chorizo"},"modified":"2025-05-12T15:23:43","modified_gmt":"2025-05-12T15:23:43","slug":"pulpo-salteado-con-champinones-migas-de-pan-de-maiz-y-chorizo","status":"publish","type":"post","link":"https:\/\/brasmar.com\/es\/pulpo-salteado-con-champinones-migas-de-pan-de-maiz-y-chorizo","title":{"rendered":"Pulpo salteado con champi\u00f1ones, migas de pan de ma\u00edz y chorizo"},"content":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb css=\u00bb.vc_custom_1639675491768{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/polvo-esmagada-castanha-tp.jpg?id=7257) !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\tPolvo estufado com cogumelos, migas de broa e chouri\u00e7o\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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35 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_1657901616149{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=\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

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    \n
  • Pulpo limpio ultracongelado Brasmar<\/li>\n
  • 1 cebolla mediana<\/li>\n
  • 2 dientes de ajo<\/li>\n
  • 1 cucharadita de piment\u00f3n<\/li>\n
  • 2 dl de aceite de oliva virgen extra Moura de la Cooperativa de Moura y Barrancos<\/li>\n
  • 2 dl de vino Parras Indel\u00e9vel<\/li>\n
  • 1 ramita de romero<\/li>\n
  • 100 g de pimiento rojo<\/li>\n
  • Sal y pimienta<\/li>\n
  • 100 g de pan de ma\u00edz dulce de Lidl<\/li>\n
  • 50 g de chorizo \u200b\u200bde cerdo negro de Paladares Alentejanos<\/li>\n
  • Cilantro<\/li>\n
  • 200 g de col de coraz\u00f3n<\/li>\n
  • 100 g de champi\u00f1ones<\/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_1657902818348{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\tPolvo estufado com cogumelos, migas de broa e chouri\u00e7o\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_1657902818348{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_empty_space][vc_single_image image=\u00bb7257″ 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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    35 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 full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ content_placement=\u00bbmiddle\u00bb css=\u00bb.vc_custom_1657902675465{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_1657902675465{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 limpio ultracongelado Brasmar<\/li>\n
    • 1 cebolla mediana<\/li>\n
    • 2 dientes de ajo<\/li>\n
    • 1 cucharadita de piment\u00f3n<\/li>\n
    • 2 dl de aceite de oliva virgen extra Moura de la Cooperativa de Moura y Barrancos<\/li>\n
    • 2 dl de vino Parras Indel\u00e9vel<\/li>\n
    • 1 ramita de romero<\/li>\n
    • 100 g de pimiento rojo<\/li>\n
    • Sal y pimienta<\/li>\n
    • 100 g de pan de ma\u00edz dulce de Lidl<\/li>\n
    • 50 g de chorizo \u200b\u200bde cerdo negro de Paladares Alentejanos<\/li>\n
    • Cilantro<\/li>\n
    • 200 g de col de coraz\u00f3n<\/li>\n
    • 100 g de champi\u00f1ones<\/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]<\/p>\n

      Cocinar el Pulpo Limpio Ultra Congelado Brasmar durante 20 minutos: dejar descongelar, colocar en abundante agua y una vez que empiece a hervir, a\u00f1adir el pulpo.<\/p>\n

      [\/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

      Saltear con aceite de oliva virgen extra de la Cooperativa de Moura y Barrancos, cebolla y ajo. Despu\u00e9s de 3 minutos, a\u00f1adir el pimiento rojo picado y el Pulpo Limpio Ultracongelado Brasmar.<\/p>\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

      \n

      A\u00f1ade el piment\u00f3n y el romero y cocina durante 5 minutos. Luego, a\u00f1ade los champi\u00f1ones.<\/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=\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

      \n

      A\u00f1adir el vino Parras Wines Indel\u00e9vel y dejar espesar.<\/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=\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

      \n

      Comenzamos las migas con Aceite de Oliva Virgen Extra Moura Dop de la Cooperativa de Moura y Barrancos, ajo y cebolla.<\/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=\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

      A\u00f1ade el Pan de Ma\u00edz Dulce LIDL, ya remojado y desmenuzado.<\/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=\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

      A\u00f1ade tambi\u00e9n el Chouri\u00e7o da Paladares Alentejanos y la col cortada en trozos.<\/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=\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

      \n

      Mezclar y condimentar con sal, pimienta y un poco de cilantro al gusto.<\/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_1657902008121{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]<\/p>\n

      Cocinar el Pulpo Limpio Ultra Congelado Brasmar durante 20 minutos: dejar descongelar, colocar en abundante agua y una vez que empiece a hervir, a\u00f1adir el pulpo.<\/p>\n

      [\/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

      Saltear con aceite de oliva virgen extra de la Cooperativa de Moura y Barrancos, cebolla y ajo. Despu\u00e9s de 3 minutos, a\u00f1adir el pimiento rojo picado y el Pulpo Limpio Ultracongelado Brasmar.<\/p>\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

      \n

      A\u00f1ade el piment\u00f3n y el romero y cocina durante 5 minutos. Luego, a\u00f1ade los champi\u00f1ones.<\/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=\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

      \n

      A\u00f1adir el vino Parras Wines Indel\u00e9vel y dejar espesar.<\/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=\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

      \n

      Comenzamos las migas con Aceite de Oliva Virgen Extra Moura Dop de la Cooperativa de Moura y Barrancos, ajo y cebolla.<\/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=\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

      A\u00f1ade el Pan de Ma\u00edz Dulce LIDL, ya remojado y desmenuzado.<\/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=\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

      A\u00f1ade tambi\u00e9n el Chouri\u00e7o da Paladares Alentejanos y la col cortada en trozos.<\/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=\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

      \n

      Mezclar y condimentar con sal, pimienta y un poco de cilantro al gusto.<\/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

      [\/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:1695730747320-713e3915-37ff-8″ taxonomies=\u00bb95″][\/vc_column][\/vc_row][vc_row full_width=\u00bbstretch_row_content\u00bb gap=\u00bb25″ css=\u00bb.vc_custom_1657902034823{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:1695730747321-941d861a-33d3-2″ taxonomies=\u00bb95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Aprende a preparar Pulpo guisado con setas, migas de pan y chorizo \u200b\u200bcon productos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12165,"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 Pulpo guisado con setas, migas de pan y chorizo \u200b\u200bcon productos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[313,390],"tags":[],"class_list":["post-23723","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\/23723","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=23723"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23723\/revisions"}],"predecessor-version":[{"id":23728,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/posts\/23723\/revisions\/23728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media\/12165"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/media?parent=23723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/categories?post=23723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/es\/wp-json\/wp\/v2\/tags?post=23723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}