{"id":2675,"date":"2017-01-26T17:43:15","date_gmt":"2017-01-26T17:43:15","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=2675"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"empanadillas-de-bonito-2-2-2-2-2-2-2-2-2-2-2-2","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=2675","title":{"rendered":"Palometa adobada"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/palometa-adobada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2674\" title=\"palometa-adobada\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/palometa-adobada-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/palometa-adobada-300x225.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/palometa-adobada-400x300.jpg 400w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/palometa-adobada.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>1 palometa de un kilo y medio, aproximadamente.<br \/>\n1 cucharada de piment\u00f3n<br \/>\n1 cucharada de or\u00e9gano<br \/>\n3 \u00f3 cuatro dientes de ajo<br \/>\nharina para rebozar<br \/>\nAceite de oliva virgen extra para freir<br \/>\nSal<\/p>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n<p>* Pediremos al pescadero que nos saque los filetes limpios de la palometa. Los limpiaremos bien y los cortaremos en trocitos.<\/p>\n<p>* En un recipiente pondremos la palometa troceada, los dientes de ajo enteros sin pelar, una cucharada abundante de piment\u00f3n, el or\u00e9gano y un chorrito de aceite.<\/p>\n<p>* Mezclaremos todo muy bien para que quede impregnado todo el pescado y lo guardaremos en la nevera unas horas (mejor un d\u00eda entero para que tome bien el sabor).<\/p>\n<p>* Enharinaremos el pescado. En una sart\u00e9n, pondremos abundante aceite y, cuando est\u00e9 caliente, iremos friendo los trocitos de palometa.<\/p>\n<p>* Los sacaremos y los pondremos en papel absorvente para que suelten la grasa. Sazonaremos y serviremos.<\/p>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2675","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2675"}],"version-history":[{"count":4,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2675\/revisions"}],"predecessor-version":[{"id":3060,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2675\/revisions\/3060"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}