{"id":72925,"date":"2013-05-20T22:33:26","date_gmt":"2013-05-20T22:33:26","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/arros-negre-amb-carbasso-i-espaguetti-de-mar"},"modified":"2013-05-20T22:33:26","modified_gmt":"2013-05-20T22:33:26","slug":"arros-negre-amb-carbasso-i-espaguetti-de-mar","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/es\/recepta\/arros-negre-amb-carbasso-i-espaguetti-de-mar","title":{"rendered":"Arr\u00f2s negre amb carbass\u00f3 i espaguetti de mar"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>&#8211; 160gr. d&#8217;arr\u00f2s venere<br \/>\n&#8211; un carbass\u00f3<br \/>\n&#8211; un gra d&#8217;all<br \/>\n&#8211; algues de mar (al gust)<br \/>\n&#8211; oli d&#8217;oliva<br \/><strong>Elaboraci&oacute;<\/strong><br \/>Per fer aquest arr\u00f2s he utilitzat l&#8217;arr\u00f2s venere, que al ser un arr\u00f2s integral la seva cocci\u00f3 \u00e9s llarga, d&#8217;uns 40 minuts ben bons.  Important saber que les antocianines li donen aquest color, que al ser cuit es torna en un color remolatxa, i important saber que aquestes antocianines s\u00f3n anticancer\u00edgenes.<br \/>\nA tot arreu indiquen que \u00e9s un arr\u00f2s ideal per acompanyar plats de peix, aix\u00ed que jo li he posat verdures de mar, que li aporten aquest gust i aroma.<br \/>\nEls espaguetis els hem de deixar en remull durant vint minuts, veureu que comencen a desprendre els aromes de mar que estic dient tota l&#8217;estona, aquella olor tan caracter\u00edstica!!!<br \/>\nEn un cass\u00f3, posem for\u00e7a aigua amb un rajolinet d&#8217;oli, un pessic de sal i l&#8217;arr\u00f2s, i ho posem a foc lent, que vagi fent xup xup. Agafa menys aigua que l&#8217;arr\u00f2s blanc, aix\u00ed que posant una part d&#8217;arr\u00f2s i tres parts d&#8217;aigua crec que ser\u00e0 suficient.<br \/>\nSeguidament, tallem el carbass\u00f3 a rodanxes i en una paella posem l&#8217;oli i el gra d&#8217;all partit per la meitat, que aromatitzi una mica l&#8217;oli. Abans que es cremi l&#8217;all posem les rodanxes de carbass\u00f3 i al cap de dos minutets remenant afegim els espaguetis hidratats i tallats a trossets m\u00e9s petits. Els he tallat perqu\u00e8 la mida de l&#8217;arr\u00f2s \u00e9s petit, i no vull agafar arr\u00f2s i que em pengi un espagueti a la forquilla.<br \/>\nFinalment, quan l&#8217;arr\u00f2s ja \u00e9s cuit, l&#8217;escorrem i el barregem amb les verdures i emplatem! <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per fer aquest arr\u00f2s he utilitzat l&#8217;arr\u00f2s venere, que al ser un arr\u00f2s integral la 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