{"id":231536,"date":"2024-01-24T14:24:33","date_gmt":"2024-01-24T13:24:33","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=231536"},"modified":"2024-01-24T14:28:28","modified_gmt":"2024-01-24T13:28:28","slug":"salmorreta-recipe-the-perfect-sauce-for-rice-dishes-and-fideuas","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/salmorreta-recipe-the-perfect-sauce-for-rice-dishes-and-fideuas\/","title":{"rendered":"Salmorreta recipe, the perfect sauce for rice dishes and fideu\u00e0s"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/receta-de-salmorreta-el-sofrito-perfecto-para-arroces-y-fideuas\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>When preparing Valencian rice dishes and fideu\u00e0s, many details must be taken into account, and traditional recipes must be followed to the letter. One of the highlights is the touch that gives the salmorreta, a recipe of sofrito made from peppers, tomato, olive oil and garlic. Something simple, but that will differentiate any dish you make. If you still don&#8217;t know how to prepare it, take note of the step by step.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Salmorreta recipe<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 black peppers<\/li>\n\n\n\n<li>500 g of crushed tomato<\/li>\n\n\n\n<li>6 cloves of garlic<\/li>\n\n\n\n<li>50 ml extra virgin olive oil<\/li>\n\n\n\n<li>Fresh parsley<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-1024x576.jpg\" alt=\"Receta de salmorreta\" class=\"wp-image-231532\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/01\/salmorreta-receta-1.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, hydrate the \u00f1oras in warm water to soften them for 30 minutes to 1 hour. Then dry them well and open them in half with a knife to remove the stem and seeds.<\/li>\n\n\n\n<li>You can use natural crushed tomato, or prepare it yourself.<\/li>\n\n\n\n<li>Slice the garlic cloves and saut\u00e9 in a pan with hot oil until golden brown without burning.<\/li>\n\n\n\n<li>Then, lower the heat and add the \u00f1ora pepper flesh and stir well for 30-45 seconds.<\/li>\n\n\n\n<li>Then add the tomato, parsley and salt, stirring and simmering for 30 minutes. Add salt and pepper to taste and a pinch of sugar to soften the acidity.<\/li>\n\n\n\n<li>After this time, transfer the mixture to a blender and blend until you get a homogeneous sauce with consistency.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.When preparing Valencian rice dishes and fideu\u00e0s, many details must be taken into account, and traditional recipes must be followed to the letter. One of the highlights is the touch that gives the salmorreta, a recipe of sofrito made from peppers, tomato, olive oil and garlic. Something simple, but [&hellip;]<\/p>\n","protected":false},"author":249,"featured_media":231535,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15965],"tags":[],"class_list":["post-231536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-en","cat-15965-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmorreta recipe, the perfect sauce for rice dishes and fideu\u00e0s - Tapas<\/title>\n<meta name=\"description\" content=\"We teach you how to prepare salmorreta, a typical recipe from Alicante, which will give a special touch to your rice and fideu\u00e0s.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/salmorreta-recipe-the-perfect-sauce-for-rice-dishes-and-fideuas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmorreta recipe, the perfect sauce for rice dishes and fideu\u00e0s - 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