{"id":5003,"date":"2022-06-25T18:03:10","date_gmt":"2022-06-25T16:03:10","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=5003"},"modified":"2022-06-25T18:03:12","modified_gmt":"2022-06-25T16:03:12","slug":"cuttlefish-with-fideus-and-fresh-oregano","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/cuttlefish-with-fideus-and-fresh-oregano\/","title":{"rendered":"seppie con fideos (pasta spagnola) e origano fresco"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\">Molte persone considerano i frutti di mare migliori del pesce. E tu?<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 8\u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>sale<\/li><li>4 seppie piccole (da 250 g circa l'una) <\/li><li>1,2 litri di brodo di pesce o di verdure, leggermente salato<\/li><li>1 foglia di alloro<\/li><li>Olio d\u00b4 oliva EV<\/li><li>1 cipolla media<\/li><li>1 cucchiaio di concentrato di pomodoro<\/li><li>320 g fideos o altro formato di pasta simile come maccheroni o sedanini<\/li><li>paprica<\/li><li>origano fresco<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>I molluschi sono le creature viventi pi\u00f9 comuni dei mari. Si stima che circa il 23% degli animali marini appartenga a questa categoria. I principali rappresentanti? I polpi, le seppie e i calamari.<\/p>\n\n\n\n<p>Tutti questi tipi, durante la loro evoluzione, hanno perso il loro guscio esterno duro e fanno parte della classe dei Cefalopodi. Come mostra il loro nome, questi animali hanno solo due parti visibili. Testa (kefali in greco) e gambe (Podia).<\/p>\n\n\n\n<p>Molte persone pensano che calamari e seppie siano gli stessi animali, ma si sbagliano. Vediamo le loro principali differenze:<\/p>\n\n\n\n<p>a) I calamari all'interno del loro corpo hanno una struttura flessibile a forma di piuma, mentre le seppie hanno un guscio interno pi\u00f9 ampio<\/p>\n\n\n\n<p>b) I calamari hanno un corpo a forma di torpedine rispetto al corpo pi\u00f9 largo delle seppie.  <\/p>\n\n\n\n<p>c) I calamari possono essere enormi, mentre le dimensioni delle seppie hanno un limite.<\/p>\n\n\n\n<p>d) Il nero di seppia \u00e8 pi\u00f9 forte e particolare del nero di seppia, che \u00e8 pi\u00f9 comune. <\/p>\n\n\n\n<p>e) La carne di seppia \u00e8 considerata migliore di quella dei calamari. \u00c8 preferita per le preparazioni pi\u00f9 lente, in quanto mantiene il suo aroma anche se cotta a lungo, mentre i calamari sono pi\u00f9 indicati per fritture, grigliate e cotture pi\u00f9 veloci.<\/p>\n\n\n\n<p>I cuochi iberici utilizzano una tecnica diversa da quella comune per preparare la pasta, simile pi\u00f9 o meno a quella che usano al sud d\u00b4 Italia per gli spaghetti all\u00b4assassina. I fideos, come vengono chiamate queste paste, vengono inizialmente leggermente fritti o arrostiti al forno e poi cotti nel brodo.<\/p>\n\n\n\n<p>I fideos spagnoli non sono sottili come quelli italiani, soprattutto quelli che usiamo oggi (i grossi).<\/p>\n\n\n\n<p>Dopo queste informazioni andiamo a cucinare il nostro piatto, iniziando dalle seppie. Puliamo i molluschi, togliamo l'osso, la pancia e la testa e tagliamo a pezzi il corpo. Portiamo a bollore una pentola con acqua salata, aggiungiamo l'alloro e la cipolla e cuociamo le seppie fino a quando saranno molto tenere. Dobbiamo iniziare a controllarlo dopo 50 minuti, ma potrebbero aver bisogno di pi\u00f9 tempo. Scolliamo e teniamo da parte.<\/p>\n\n\n\n<p>Scaldiamo un po' d'olio in una padella larga e facciamo soffriggere la pasta, rigirandola continuamente per coprirla d'olio (ci vuole poco tempo, solo 1 o 2 minuti), fino a quando non assume un colore leggermente dorato, facendo attenzione in modo che non si bruci. <\/p>\n\n\n\n<p>Aggiungiamo poi nella padella la cipolla gi\u00e0 cotta, tagliata a pezzetti e il concentrato di pomodoro. Quando la preparazione inizia a diventare rossa intensa, aggiungiamo un mestolo di brodo e le seppie.<\/p>\n\n\n\n<p>Continuiamo ad aggiungere mestoli di brodo molto caldo (come facciamo con il risotto, ma un po' pi\u00f9 presto), fino a quando la pasta \u00e8 pronta. Al dente ovviamente.<\/p>\n\n\n\n<p>Mettiamo nei piatti, aggiungiamo un po' di paprika, guarniamo con origano fresco e serviamo. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-1024x683.jpg\" alt=\"\" class=\"wp-image-5029\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Sepia-amb-fideus-i-orenga-fresca-20.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Many people consider seafood better than fish. And you? ingredients for 4 servings (cost about 8\u20ac pp) salt 4 small cuttlefish about 250 g each&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/cuttlefish-with-fideus-and-fresh-oregano\/\">Continue reading<span class=\"screen-reader-text\">seppie con fideos (pasta spagnola) e origano fresco<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":5030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[484],"tags":[499,644,997,659,1054,1872,914,500,477,998,653,1131,1083],"class_list":["post-5003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-bay-leaf","tag-cuttlefish","tag-de-la-vera","tag-fideus","tag-fish-stock","tag-moluscs","tag-olive-oil","tag-onion","tag-oregano","tag-parpika","tag-salt","tag-tentacles","tag-tomato-paste","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>cuttlefish with &quot;fideus&quot; and fresh oregano - Democratic Gourmet<\/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:\/\/democraticgourmet.com\/it\/cuttlefish-with-fideus-and-fresh-oregano\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"cuttlefish with &quot;fideus&quot; and fresh oregano - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Many people consider seafood better than fish. 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