{"id":4720,"date":"2020-06-01T13:32:44","date_gmt":"2020-06-01T11:32:44","guid":{"rendered":"https:\/\/capitanalga.es\/project\/riz-aux-crevettes-et-aux-algues\/"},"modified":"2023-05-01T04:03:24","modified_gmt":"2023-05-01T02:03:24","slug":"riz-aux-crevettes-et-aux-algues","status":"publish","type":"project","link":"https:\/\/capitanalga.es\/fr\/project\/riz-aux-crevettes-et-aux-algues\/","title":{"rendered":"Riz aux crevettes et aux algues"},"content":{"rendered":"

Ingr\u00e9dients pour 4 personnes :<\/h2>\n

300 g de riz bomba<\/p>\n

800 ml de fumet de poisson<\/p>\n

200 g de votre algue pr\u00e9f\u00e9r\u00e9e(wakame<\/a>, codium<\/a>, kombu<\/a>, laitue de mer<\/a> ou spaghetti de mer<\/a>)<\/p>\n

100 g de crevettes crues d\u00e9cortiqu\u00e9es<\/p>\n

3 tomates<\/p>\n

1 poireau<\/p>\n

1 ail doux<\/p>\n

1 petit morceau de racine de gingembre<\/p>\n

1\/2 cuill\u00e8re \u00e0 caf\u00e9 de curcuma<\/p>\n

1 citron<\/p>\n

Poivre noir moulu<\/p>\n

Huile d’olive extra vierge<\/p>\n

Sel<\/p>\n

Pr\u00e9paration :<\/h2>\n
    \n
  1. Hacher le poireau et l’ail, r\u00e2per les tomates, peler et r\u00e2per le gingembre.<\/li>\n
  2. Pr\u00e9parer les algues en fonction de leur conservation.<\/li>\n
  3. Mettre un peu d’huile dans la po\u00eale \u00e0 paella ou la cocotte et y faire pocher le poireau \u00e0 feu doux.<\/li>\n
  4. Lorsqu’ils sont tendres, ajouter l’ail et le gingembre pendant environ 5 minutes.<\/li>\n
  5. Ajouter ensuite la tomate et le piment.<\/li>\n
  6. Saler et poivrer, ajouter une pinc\u00e9e de sucre pour r\u00e9duire l’acidit\u00e9 et porter \u00e0 feu moyen.<\/li>\n
  7. Lorsque l’eau des tomates s’est \u00e9vapor\u00e9e, ajouter le riz et le faire griller un peu.<\/li>\n
  8. Couvrir avec le fumet, ajouter le curcuma et couvrir.<\/li>\n
  9. D\u00e8s l’\u00e9bullition, baisser le feu et laisser le couvercle \u00e0 moiti\u00e9 ouvert jusqu’\u00e0 ce que le riz ait absorb\u00e9 le bouillon et soit pr\u00eat.<\/li>\n
  10. 4 minutes avant que le riz ne soit pr\u00eat, ajouter les crevettes et les algues, bien m\u00e9langer et ajouter quelques tranches de citron.<\/li>\n
  11. Enfin, lorsqu’il est pr\u00eat, le couvrir et le laisser reposer pendant environ 5 minutes.<\/li>\n<\/ol>\n

     <\/p>\n

    Petits trucs : <\/strong><\/p>\n

    Si vous ajoutez un peu de piment frais avant de servir, le r\u00e9sultat sera superbe. Vous pouvez \u00e9galement couper un citron en deux pour que chacun puisse ajouter sa touche personnelle.<\/p>\n

     <\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients pour 4 personnes : 300 g de riz bomba 800 ml de fumet de poisson 200 g de votre algue pr\u00e9f\u00e9r\u00e9e(wakame, codium, kombu, laitue de mer ou spaghetti de mer) 100 g de crevettes crues d\u00e9cortiqu\u00e9es 3 tomates 1 poireau 1 ail doux 1 petit morceau de racine de gingembre 1\/2 cuill\u00e8re \u00e0 caf\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":4263,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_joinchat":[],"footnotes":""},"project_category":[246,206,248,247,245,210,249],"project_tag":[212,201,217,202,208,198,197,209],"class_list":["post-4720","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-codium-fr","project_category-difficulte-moyenne","project_category-kombu-fr","project_category-laitue-de-mer","project_category-spaghetti-de-mer","project_category-temps-de-preparation-45-min","project_category-wakame-fr","project_tag-45min-fr","project_tag-codium-fr","project_tag-kombu-fr","project_tag-lechugademar-fr","project_tag-medefiendo-fr","project_tag-pescadoymarisco-fr","project_tag-spaghetti-mer","project_tag-wakame-fr"],"yoast_head":"\nRiz aux crevettes et aux algues : Recettes de Captain Seaweed<\/title>\n<meta name=\"description\" content=\"Descubre nuestra receta 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