{"id":720,"date":"2019-01-18T00:00:00","date_gmt":"2019-01-18T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/pulpo-mojo-picon-emulsion-de-chirivia-y-aove-pago-de-valdecuevas\/"},"modified":"2022-04-18T15:20:05","modified_gmt":"2022-04-18T15:20:05","slug":"pulpo-mojo-picon-emulsion-de-chirivia-y-aove-pago-de-valdecuevas","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/es\/blog\/portfolio-items\/pulpo-mojo-picon-emulsion-de-chirivia-y-aove-pago-de-valdecuevas\/","title":{"rendered":"Pulpo, mojo pic\u00f3n, emulsi\u00f3n de chiriv\u00eda y  AOVE Pago de Valdecuevas"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><i class=\"fb-icon-element-1 fb-icon-element fontawesome-icon fa-clock fas circle-no fusion-text-flow\" style=\"--awb-iconcolor:#000;--awb-iconcolor-hover:#000;--awb-font-size:16px;--awb-margin-right:0px;\"><\/i>\u00a0 30 \/ Dificultad media<\/p>\n<\/div><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-four\" style=\"--awb-margin-bottom:0px;--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;--awb-font-size:15px;\"><h4 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;font-size:1em;\">INGREDIENTES:<\/h4><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-color:#666666;\"><p>Pulpo 2 patas medianas<br \/>\nPimiento rojo 1 ud.<br \/>\nAjos\u00a0 4 dientes<br \/>\nAOVE Pago de Valdecuevas\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15 ml<br \/>\nVinagre de sidra 50 ml<br \/>\nComino c\/s<br \/>\nSal y pimienta c\/s<br \/>\nKimchi c\/s<br \/>\nChiriv\u00eda 2 uds.<br \/>\nPatata 2 uds.<br \/>\nCaldo de pulpo c\/s<br \/>\nmahonesa base 80 g.<br \/>\nZumo de lima 50 ml<\/p>\n<\/div><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-four\" style=\"--awb-margin-bottom:0px;--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;--awb-font-size:15px;\"><h4 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;font-size:1em;\">PREPARACI\u00d3N:<\/h4><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-color:#666666;\"><p><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Method:<\/span><\/span><\/strong><br \/>\n<span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> \u2022 For the mojo, we take the pepper, garlic, oil and vinegar, cumin and salt, we crush everything and leave it as fine as possible. <\/span><\/span><br \/>\n<span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">\u2022 Once the mojo is prepared, we place the octopus leg inside the mojo to macerate and gain flavor, keep it cold for a minimum of 6 hours. <\/span><\/span><br \/>\n<span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">\u2022 For the parsnip emulsion, place the parsnip next to the broth and cook until tender. <\/span><span style=\"vertical-align: inherit;\">We grind in a robot and we emulsify with the oil, rectify and reserve.<\/span><\/span><\/p>\n<p><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Finishing and presentation:<\/span><\/span><\/strong><br \/>\n<span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> We mark the octopus leg on the grill or grill, cut it into slices, place the parsnip emulsion at the bottom of the plate and finally season it with part of the mojo from the bag.<\/span><\/span><\/p>\n<p><strong><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\">Payment of Valdecuevas contribution to the dish:<\/span><\/span><\/strong><br \/>\n<span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"> In this dish the oil gives personality to the mojo pic\u00f3n that is normally made with a neutral seed oil, here it gives all its personality to the sauce.<\/span><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>[fusion_fontawesome icon=\"fa-clock fas\" size=\"16\" flip=\"\" rotate=\"\" spin=\"no\" link=\"\" linktarget=\"_self\" alignment=\"\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sticky_display=\"normal,sticky\" class=\"\" id=\"\" margin_top=\"\" margin_right=\"0px\" margin_bottom=\"\" margin_left=\"\" iconcolor=\"#000\" iconcolor_hover=\"#000\" circle=\"no\" circlecolor=\"\" circlecolor_hover=\"\" circlebordersize=\"\" circlebordercolor=\"\" circlebordercolor_hover=\"\" icon_hover_type=\"\" animation_type=\"\" animation_direction=\"left\" animation_speed=\"0.3\" animation_offset=\"\"][\/fusion_fontawesome]\u00a0 30 \/ Dificultad media<\/p>\n","protected":false},"author":1,"featured_media":721,"menu_order":0,"template":"","format":"image","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[46],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-720","avada_portfolio","type-avada_portfolio","status-publish","format-image","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas"],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio"}],"about":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/types\/avada_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":9,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/720\/revisions"}],"predecessor-version":[{"id":1245,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/avada_portfolio\/720\/revisions\/1245"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/media\/721"}],"wp:attachment":[{"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/media?parent=720"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_category?post=720"},{"taxonomy":"portfolio_skills","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_skills?post=720"},{"taxonomy":"portfolio_tags","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/es\/wp-json\/wp\/v2\/portfolio_tags?post=720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}