{"id":8365,"date":"2025-12-28T19:43:49","date_gmt":"2025-12-28T19:43:49","guid":{"rendered":"https:\/\/delmaralplato.es\/?p=8365"},"modified":"2025-12-28T19:43:51","modified_gmt":"2025-12-28T19:43:51","slug":"cocer-percebes","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/cocer-percebes\/","title":{"rendered":"C\u00f3mo cocer percebes"},"content":{"rendered":"\n

Es temporada de degustar unos buenos percebes gallegos tra\u00eddos directamente de las rocas batidas por el mar. \u00bfSabes c\u00f3mo prepararlos? Te lo ense\u00f1amos:<\/p>\n\n\n\n

\n
\"Percebes<\/figure><\/div>\n\n\n\n
\n

Percebes gallegos al mejor precio<\/h2><\/div>
comprar en mordeste<\/span><\/a><\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Ingredientes<\/strong>
\u2022 Percebes (unos 250-300g por cabeza)
\u2022 Agua dulce
\u2022 Sal (70g por litro)
\u2022 Laurel (opcional)<\/p>\n\n\n\n

    \n
  1. Ponemos una olla al fuego con agua, como para tapar los percebes.<\/li>\n\n\n\n
  2. A\u00f1adimos sal gruesa. Tambi\u00e9n podemos meter una hoja de laurel pero siempre teniendo cuidado de no pasarse para no enmascarar el sabor y aroma de los percebes.<\/li>\n\n\n\n
  3. Una vez el agua rompa a hervir, a\u00f1adimos los percebes y tapamos.<\/li>\n\n\n\n
  4. \u201cAuga ferver, percebes botar, auga ferver, percebes quitar\u201d: cuando el agua vuelva a tomar el punto de hervor, esperamos 30 segundos si el percebe es peque\u00f1o y hasta un minuto y medio si es m\u00e1s gordo.<\/li>\n\n\n\n
  5. Apagamos el fuego y retiramos el percebe r\u00e1pidamente con una espumadera.<\/li>\n\n\n\n
  6. Lo ponemos encima de una fuente envuelto con un pa\u00f1o h\u00famedo previamente empapado con el agua de cocci\u00f3n.<\/li>\n\n\n\n
  7. Lo servimos inmediatamente. El percebe se debe tomar tibio.<\/li>\n<\/ol>\n\n\n\n

    As\u00ed quedar\u00e1 s\u00faper jugoso y con todo su potente sabor a mar.<\/p>\n\n\n\n

    \u00bfQuieres aprender m\u00e1s sobre nuestro maravilloso mundo? Sigue leyendo:<\/p>\n\n\n\n

    \n
    \n
    <\/a>
    \"Marisco<\/div>

    Lo que debes saber antes de cocer marisco<\/h4><\/div>
    <\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n
    <\/a>
    \"Angulas<\/div>

    El largo periplo de la angula del mar a la mesa<\/h4><\/div>
    <\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n
    <\/a>
    \"Lubina<\/div>

    Claves para escoger las lubinas<\/h4><\/div>
    <\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

    Es temporada de degustar unos buenos percebes, tra\u00eddos directamente de las rocas con batiente de Galicia. \u00bfSabes c\u00f3mo prepararlos?<\/p>\n","protected":false},"author":3,"featured_media":21670,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","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":"disabled","footer-sml-layout":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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