{"id":5791,"date":"2022-10-24T20:37:29","date_gmt":"2022-10-24T20:37:29","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5791"},"modified":"2023-02-08T20:53:13","modified_gmt":"2023-02-08T20:53:13","slug":"capellini-with-calamari-and-shrimp","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2022\/10\/capellini-with-calamari-and-shrimp\/","title":{"rendered":"Capellini with Calamari and Shrimp"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><em>Receta de Titi Tati<br><\/em><strong style=\"text-align: center; font-size: 1rem;\">( 4 servings)<\/strong><\/p>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<p class=\"has-text-align-center\">1\/2 cup chopped walnuts<br>1\/2 cup extra- virgin olive oil<br>2 large garlic cloves, minced<br>1 1\/2 cups chicken stock<br>1 can (14 ounces) Italian peeled tomatoes, drained and chopped<br>1 1\/2 teaspoon of oregano<br>1\/2 teaspoon of salt<br>1\/4 teaspoon of freshly ground black pepper<br>1 pound of capellini<br>10 ounces of cleaned squid, sliced into thin rings<br>1\/2 pound of large shrimp, shelled, devained and cut into thirds<br>1\/4 teaspoon of hot red pepper<\/p>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\">PREPARATION<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large skillet, heat the olive oil and add the minced garlic. <\/li>\n\n\n\n<li>Stir in the chicken stock, tomatoes, wine, parsely, oregano, salt and black pepper. <\/li>\n\n\n\n<li>Bring to a boil and let it simmer until it has reduced to 1\/2 of original amount, or about 8 minutes. <\/li>\n\n\n\n<li>In the meantime, cook the pasta in salted water.<\/li>\n\n\n\n<li>Add the squid and the shrimp to the sauce until barely cooked through, about 3 minutes.<\/li>\n\n\n\n<li>Serve the sauce over the pasta. Sprinkle with the walnuts.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Receta de Titi Tati( 4 servings) INGREDIENTS 1\/2 cup chopped &hellip; <\/p>\n","protected":false},"author":2,"featured_media":5650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[30,39],"tags":[66],"class_list":["post-5791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-familia","category-titi-tati","tag-los-mariscos"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=5791"}],"version-history":[{"count":2,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5791\/revisions"}],"predecessor-version":[{"id":5928,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5791\/revisions\/5928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/5650"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=5791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=5791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=5791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}