{"id":8392,"date":"2025-11-16T17:44:44","date_gmt":"2025-11-16T17:44:44","guid":{"rendered":"https:\/\/delmaralplato.es\/?p=8392"},"modified":"2026-07-21T11:10:57","modified_gmt":"2026-07-21T11:10:57","slug":"cocer-buey","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/cocer-buey\/","title":{"rendered":"C\u00f3mo cocer un buey de mar"},"content":{"rendered":"\n

Si quieres cocinar un buey de mar<\/a> te ser\u00e1n muy \u00fatiles estos consejos para no estropear el marisco fresco:<\/p>\n\n\n\n

Antes de nada debes elegir el peso<\/strong> del buey. Todo depende de lo que vayas a poner en la mesa y de lo agradecidos que sean vuestros est\u00f3magos. Nosotros solemos cocer un buey de mar de aproximadamente 800 g a 1 kg para 2 personas. Para acompa\u00f1ar presentamos otros mariscos como pueden ser una centolla, unas cigalas y unas n\u00e9coras.<\/p>\n\n\n\n

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

\n
\n

Buey de mar<\/h2><\/div>

Aut\u00e9ntico buey de mar. Elegimos las mejores piezas y las mantenemos vivas en nuestras cet\u00e1reas hasta el momento del env\u00edo.<\/p>

Comprar<\/span><\/path><\/svg><\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
\"Buey<\/figure><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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

Cocerlo no tiene complicaci\u00f3n ninguna. Lo \u00fanico que tienes que saber es si est\u00e1 vivo o muerto<\/strong>. Si est\u00e1 vivo, lo introduces en agua fr\u00eda con hielo (o en agua templada si quieres ir m\u00e1s r\u00e1pido). Aunque si tu cocina tiene un fuego fuerte, lo mejor es que lo pongas en agua fr\u00eda a hervir. Para evitar sustos con las pinzas, prueba a sujetar el buey de mar por la parte de atr\u00e1s.<\/p>\n\n\n\n

\u00bfQu\u00e9 pasa si echas un buey vivo en agua caliente? Pues que probablemente pierda alguna de sus patas y por el agujero se cuele el caldo que tiene dentro.<\/pre>\n\n\n\n
Si, por el contrario, el buey est\u00e1 muerto, lo echar\u00e1s en la olla cuando el agua est\u00e9 hirviendo. El agua dejar\u00e1 de hervir al contacto con el buey templado. Debes esperar a que vuelva a bullir para empezar a contar el tiempo de cocci\u00f3n.<\/p>\n\n\n\n
El buey de mar debe estar totalmente cubierto con agua salada<\/strong> (unos 5 litros por pieza). El agua de mar contiene aproximadamente 35 gramos por litro, pero a la dulce le a\u00f1adir\u00e1s 60 g de sal gorda por litro. <\/p>\n\n\n\n
No es conveniente cocer el marisco con agua recogida directamente del mar en una botella. Si quieres cocerlo con agua de mar, mejor c\u00f3mprala envasada, es m\u00e1s cara, pero por lo menos es salubre. Dicho esto, si le a\u00f1ades sal al agua dulce, en nuestra opini\u00f3n, es m\u00e1s que suficiente. El sabor a mar ya lo trae el crust\u00e1ceo.<\/pre>\n\n\n\n
Si decides a\u00f1adir laurel<\/strong> al agua de cocci\u00f3n para aromatizar el marisco, no te pases para que no enmascare el sabor del buey de mar.  Otra opci\u00f3n puede ser dejar hervir el agua unos 10 minutos con trozos de lim\u00f3n<\/strong>, lo que le dar\u00e1 m\u00e1s brillo y mejor aspecto, adem\u00e1s de potenciar su sabor.  Para acentuar el sabor a mar tambi\u00e9n puedes a\u00f1adir algas secas<\/strong> previamente deshidratadas.<\/p>\n\n\n\n
\u00bfCu\u00e1nto tiempo<\/strong> debes cocerlo? El ojo y la pr\u00e1ctica ser\u00e1n siempre tus mejores aliados, ya que los tiempos dependen mucho de la cantidad de agua utilizada, del tipo de fuente de calor y del tama\u00f1o de la olla. Podemos guiarnos, sin embargo, por unos tiempos de cocci\u00f3n generales. Algunos chefs dicen que se debe cocer 1 minuto por cada 100 g. Creemos que si el buey es de 1 kg puedes a\u00f1adir 6 \u00f3 7 minutos m\u00e1s. Lo mejor es que pruebes y adaptes la regla a tu propio gusto.<\/p>\n\n\n\n
Una vez cocido, lo retiras de la cazuela y lo dejas enfriar un poco. En Galicia preferimos comer el marisco gallego reci\u00e9n hecho<\/strong> y, preferiblemente, templado.<\/p>\n\n\n\n
En algunos casos querr\u00e1s cortar la cocci\u00f3n<\/strong> para preparar otra receta con la carne de buey y no te interesar\u00e1 que se siga cocinando despu\u00e9s de retirarlo del fuego. Lo mejor en estos casos es que lo saques de la olla a una fuente honda con agua y hielo.<\/p>\n\n\n\n
\n
\n
<\/a>
\"\"<\/div>
Cantidades de marisco para una mariscada<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"\"<\/div>
C\u00f3mo congelar el marisco<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"\"<\/div>
Cocinar angulas<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Si quieres cocinar un buey de la r\u00eda o de importaci\u00f3n te ser\u00e1n muy \u00fatiles estos consejos para no estropear el marisco fresco.<\/p>\n","protected":false},"author":3,"featured_media":22857,"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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