{"id":12303,"date":"2021-07-08T00:00:00","date_gmt":"2021-07-07T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/le-riz-de-la-sinia\/"},"modified":"2021-07-08T00:00:00","modified_gmt":"2021-07-07T22:00:00","slug":"le-riz-de-la-sinia","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/fr\/le-riz-de-la-sinia\/","title":{"rendered":"Le riz de La S\u00ednia"},"content":{"rendered":"<p><span style=\"font-weight: 400\">La paella est une des plats \u00e9toile de la gastronomie m\u00e9diterran\u00e9enne et, tout \u00e0 la fois, une des \u00e9laborations qui comptent le plus grand nombre de versions originales que l\u2019on puisse rencontrer. Chaque amateur de cuisine a sa recette de \u00ab\u00a0v\u00e9ritable paella\u00a0\u00bb. Mais comme une telle recherche est tr\u00e8s peu r\u00e9aliste, <\/span><strong>Francisco Asensio<\/strong><span style=\"font-weight: 400\">, directeur du <a class=\"link-blau\" href=\"http:\/\/www.lasiniarestaurant.com\/\">restaurant La S\u00ednia<\/a><\/span><span style=\"font-weight: 400\">, partage avec nous la recette d\u2019un des riz les plus recherch\u00e9s de Sitges.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Les <\/span><strong>ingr\u00e9dients <\/strong><span style=\"font-weight: 400\">pour une paella pour deux personnes :<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">180 g de riz bomba\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">200 g de calamar<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">4 grosses gambas\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">80 g de palourdes<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">80 g de moules de roche<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">360 ml de fumet de poisson\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Un quart de poivron rouge<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Un demi-poivron vert<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">La moiti\u00e9 d\u2019un oignon<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 g de \u00f1ora<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">40 g de sauce tomate<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 g de persil\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Une dent d\u2019ail<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Huile d\u2019olive<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Commen\u00e7ons par <\/span><strong>le sofrito<\/strong><span style=\"font-weight: 400\">, la compot\u00e9e de l\u00e9gumes qui est le premier secret d\u2019une bonne base. Pour cela, \u00e9min\u00e7ons l\u2019oignon, le poivron rouge et le poivron vert, et mettons le tout \u00e0 revenir dans l\u2019huile d\u2019olive \u00e0 feu lent. Progressivement, ajoutons la \u00f1ora, la sauce tomate, le persil et l\u2019ail, \u00e9galement hach\u00e9s, puis, pour finir, le calamar. Il faut compter au total environ 30 minutes de cuisson.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Passons \u00e0 <\/span><strong>la paella<\/strong><span style=\"font-weight: 400\">, le r\u00e9cipient o\u00f9 l\u2019on transvase la base que l\u2019on vient d\u2019\u00e9laborer et \u00e0 laquelle on ajoute le riz. Pendant cinq minutes, laissons le riz cru revenir \u00e0 son tour. Puis ajoutons les palourdes, qu\u2019on aura pr\u00e9alablement plong\u00e9es dans de l\u2019eau sal\u00e9e afin qu\u2019elles crachent leur sable, les moules et le fumet de poisson. Le fumet procure au riz le sel n\u00e9cessaire, mais il faut veiller \u00e0 ce qu\u2019il se distribue de la meilleure mani\u00e8re possible. Nous aurons l\u2019occasion de rectifier l\u2019assaisonnement \u00e0 la fin de cette \u00e9tape, tant qu\u2019il restera encore pas mal de bouillon. Laissons cuire cinq minutes, puis encore sept minutes \u00e0 feu lent apr\u00e8s avoir ajout\u00e9 les\u00a0 gambas.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>La derni\u00e8re touche, <\/strong><span style=\"font-weight: 400\">c\u2019est un court passage au four pr\u00e9chauff\u00e9 \u00e0 temp\u00e9rature maximale qui la donne. Dix minutes \u00e0 280 \u2013 300 degr\u00e9s finiront de parfaire le plat. \u00c0 La S\u00ednia, Francisco Asensio, explique que la paella est pr\u00e9sent\u00e9e aux convives, puis dispos\u00e9e dans les assiettes sur table. Faire de m\u00eame chez soi n\u2019est pas une mauvaise id\u00e9e, l\u2019op\u00e9ration ayant tout d\u2019un rituel.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Quelques-unes des <\/span><strong>cl\u00e9s <\/strong><span style=\"font-weight: 400\">de la personnalit\u00e9 de la paella de fruits de mer de La S\u00ednia ne sont pas exportables \u00e0 la maison, Asensio mettant l\u2019accent sur le fait que les cuisiniers sont des experts de ce plat. \u00ab\u00a0<em>Les tours de main et l\u2019attention qu\u2019ils y mettent sont fondamentaux<\/em>\u00a0\u00bb pr\u00e9cise-t-il. Toutefois, l\u2019autre partie du secret reste \u00e0 notre port\u00e9e. \u00ab\u00a0<em>Nous misons sur des produits de proximit\u00e9, frais, du jour, issus, dans la mesure du possible, de la cri\u00e9e de Vilanova<\/em>\u00a0\u00bb, explique-t-il. Telle est la combinaison gagnante. \u00ab\u00a0<em>Nous avions l\u2019intention de nous centrer sur les viandes \u00e0 la braise. Mais les paellas ont plu et on nous les demande beaucoup. C\u2019est sans doute parce que produit est de qualit\u00e9, mais aussi parce que, dans notre cuisine, il re\u00e7oit un traitement sp\u00e9cial<\/em>\u00a0\u00bb ajoute avec fiert\u00e9 le responsable du restaurant La S\u00ednia, situ\u00e9 dans le <a class=\"link-blau\" href=\"https:\/\/www.campingelgarrofer.com\/\">camping El Garrofer<\/a><\/span><span style=\"font-weight: 400\">.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parfum de mer et parfum de paella, pour beaucoup tel est l\u2019indice d\u00e9finitif de l\u2019arriv\u00e9e de l\u2019\u00e9t\u00e9. De l\u2019\u00e9t\u00e9, et surtout des vacances. La paella est sans doute l\u2019un des plats les plus m\u00e9diterran\u00e9ens et personnalisables de la gastronomie ; en m\u00eame temps, chaque cuisine a sa propre paella, mais il vaut toujours mieux partir d\u2019une bonne base<\/p>\n","protected":false},"author":1,"featured_media":12299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"categoria":[15,7],"class_list":["post-12303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorise","categoria-a-prop-de-sitges","categoria-menjar-beure"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Le riz de La S\u00ednia - Sitges Anytime<\/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:\/\/sitgesanytime.protectfive.com\/fr\/le-riz-de-la-sinia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le riz de La S\u00ednia\" \/>\n<meta property=\"og:description\" content=\"Parfum de mer et parfum de paella, pour beaucoup tel est l\u2019indice d\u00e9finitif de l\u2019arriv\u00e9e de l\u2019\u00e9t\u00e9. De l\u2019\u00e9t\u00e9, et surtout des vacances. 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