{"id":6496,"date":"2019-11-29T09:32:42","date_gmt":"2019-11-29T07:32:42","guid":{"rendered":"https:\/\/www.recetasdepescadoymarisco.com\/?p=6496"},"modified":"2019-12-18T13:16:25","modified_gmt":"2019-12-18T11:16:25","slug":"calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada","status":"publish","type":"post","link":"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\/","title":{"rendered":"SQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA"},"content":{"rendered":"\n

Step by step:<\/strong><\/p>\n\n\n\n

First make the rice crunch . Put everything on a low heat for 40 minutes, stretch it on greaseproof paper and put it in a dryer for 2 days. Fry in olive oil and reserve.<\/p>\n\n\n\n

Make a traditional Ajada garlic sauce, with Extra Virgin Olive Oil, garlic, parsley and bay leaf. Strain and add Glicemul to add texture.<\/p>\n\n\n\n

Dry the codium seaweed in the oven all night, grind the next day and make a traditional mayonnaise to which we add the dry codium powder.<\/p>\n\n\n\n

Mix the ingredients for the tempura and let stand for a few minutes.<\/p>\n\n\n\n

Clean and cut the squid, pass them through the tempura and fry them.<\/p>\n\n\n\n

Place a piece of the crisp rice wafer and place the elements on top.<\/p>\n\n\n\n

Top with seaweed (codium, white, green and red tosaka).<\/p>\n\n\n\n

Credits: <\/strong>Chef: I\u00f1aki Bretal<\/p>\n","protected":false},"excerpt":{"rendered":"

Step by step: First make the rice crunch . Put everything on a low heat for 40 minutes, stretch it on greaseproof paper and put it in a dryer for 2 days. Fry in olive oil and reserve. Make a traditional Ajada garlic sauce, with Extra Virgin Olive Oil, garlic, parsley and bay leaf. Strain…<\/p>\n","protected":false},"author":3,"featured_media":6497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[626,624,628],"tags":[],"class_list":["post-6496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2019-en","category-cephalopos","category-pereira-recipe-book"],"acf":[],"yoast_head":"\nSQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA - Recetas de Pescados y Mariscos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA - Recetas de Pescados y Mariscos\" \/>\n<meta property=\"og:description\" content=\"Step by step: First make the rice crunch . Put everything on a low heat for 40 minutes, stretch it on greaseproof paper and put it in a dryer for 2 days. Fry in olive oil and reserve. Make a traditional Ajada garlic sauce, with Extra Virgin Olive Oil, garlic, parsley and bay leaf. Strain...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.recetasdepescadoymarisco.com\/en\/2019\/11\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\/\" \/>\n<meta property=\"og:site_name\" content=\"Recetas de Pescados y Mariscos\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PescadoyMarisco\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-29T07:32:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-18T11:16:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.recetasdepescadoymarisco.com\/wp-content\/uploads\/2019\/11\/RED_CALAMAR-EN-TEMPURA-DE-GARBANZOS-SOBRE-CRUJIENTE-DE-SU-TINTA-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"881\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Pereira Productos del Mar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pereira Productos del Mar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/\"},\"author\":{\"name\":\"Pereira Productos del Mar\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/#\\\/schema\\\/person\\\/447700be51e86e434c8f1ed47de2a0cd\"},\"headline\":\"SQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA\",\"datePublished\":\"2019-11-29T07:32:42+00:00\",\"dateModified\":\"2019-12-18T11:16:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/\"},\"wordCount\":154,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/RED_CALAMAR-EN-TEMPURA-DE-GARBANZOS-SOBRE-CRUJIENTE-DE-SU-TINTA-1.jpg\",\"articleSection\":[\"2019\",\"Cephalopos\",\"Pereira recipe book\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/\",\"url\":\"https:\\\/\\\/www.recetasdepescadoymarisco.com\\\/en\\\/2019\\\/11\\\/calamar-en-tempura-de-garbanzos-sobre-crujiente-de-su-tinta-mayonesa-de-alga-codium-y-ajada\\\/\",\"name\":\"SQUID IN CHICKPEA TEMPURA OF ON CRISPY WAFER OF ITS INK, CODIUM SEAWEED MAYONNAISE AND AJADA - 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