{"id":257,"date":"2026-04-28T13:39:09","date_gmt":"2026-04-28T13:39:09","guid":{"rendered":"https:\/\/safradelpallars.cat\/?p=257"},"modified":"2026-05-21T22:13:02","modified_gmt":"2026-05-21T22:13:02","slug":"arros-cremos-amb-azafra","status":"publish","type":"post","link":"https:\/\/safradelpallars.cat\/es\/arros-cremos-amb-azafra\/","title":{"rendered":"Alioli de membrillo con azafr\u00e1n del Pallars"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Una receta cremosa, elegante y con un toque arom\u00e1tico \u00fanico<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-ast-global-color-0-color has-text-color has-link-color wp-elements-1\">Ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 membrillo asado o hervido<\/li>\n\n\n\n<li>1 diente de ajo peque\u00f1o<\/li>\n\n\n\n<li>150-200 ml de aceite de oliva virgen extra suave<\/li>\n\n\n\n<li>8-12 hebras de azafr\u00e1n del Pallars<\/li>\n\n\n\n<li>1 cucharada de agua tibia<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading has-ast-global-color-0-color has-text-color has-link-color wp-elements-2\">Preparaci\u00f3n<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1. Activar el azafr\u00e1n<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Coloca las hebras en una cucharada de agua tibia durante 10-15 minutos para que liberen el color y el aroma.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Preparar el membrillo<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Pela el membrillo y retira el coraz\u00f3n. Tritura la pulpa hasta obtener una textura fina.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. Emulsionar<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">En un mortero o batidora:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>a\u00f1ade el ajo y un poco de sal<\/li>\n\n\n\n<li>incorpora el membrillo<\/li>\n\n\n\n<li>a\u00f1ade la infusi\u00f3n de azafr\u00e1n con las hebras<\/li>\n\n\n\n<li>a\u00f1ade el aceite poco a poco mientras emulsionas hasta conseguir una textura cremosa y brillante<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ideal para acompa\u00f1ar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>carnes a la brasa<\/li>\n\n\n\n<li>verduras asadas<\/li>\n\n\n\n<li>arroz de monta\u00f1a<\/li>\n\n\n\n<li>bacalao<\/li>\n\n\n\n<li>patata asada<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Consejo<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si quieres un sabor a\u00fan m\u00e1s intenso, deja infusionar el azafr\u00e1n directamente en el aceite unas horas antes de preparar la receta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un alioli suave, arom\u00e1tico y sofisticado, con notas dulces del membrillo y el toque floral y profundo del azafr\u00e1n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Una recepta cremosa, elegant i amb un toc arom\u00e0tic \u00fanic Ingredients Preparaci\u00f3 1. Activar el safr\u00e0 Poseu els brins en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[28],"tags":[],"class_list":["post-257","post","type-post","status-publish","format-standard","hentry","category-receptes"],"_links":{"self":[{"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/posts\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/comments?post=257"}],"version-history":[{"count":0,"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/posts\/257\/revisions"}],"wp:attachment":[{"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/media?parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/categories?post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/safradelpallars.cat\/es\/wp-json\/wp\/v2\/tags?post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}