{"id":96,"date":"2016-12-23T18:58:15","date_gmt":"2016-12-23T17:58:15","guid":{"rendered":"http:\/\/www.cajou.net\/?p=96"},"modified":"2019-09-04T10:49:37","modified_gmt":"2019-09-04T08:49:37","slug":"riz-camarguais-safrane-aux-gambas-sauvages","status":"publish","type":"post","link":"http:\/\/www.cajou.net\/?p=96","title":{"rendered":"Riz camarguais safran\u00e9 aux gambas sauvages"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.le-grand-pastis.com\/wp-content\/uploads\/2017\/05\/gambas-creme-de-safran.jpg\" alt=\"\" width=\"500\" height=\"747\"\/><\/figure><\/div>\n\n\n<div id=\"wpzoom-block-details-15675437233195\" class=\"wp-block-wpzoom-recipe-card-block-details col-3 \">\n\t\t\t\t<h3 class=\"details-title\">D\u00e9tails<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Portions<\/span><p class=\"detail-item-value\">4 personnes <\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon foodicons foodicons-barbacue-utensils\"><\/span><span class=\"detail-item-label\">Pr\u00e9paration<\/span><p class=\"detail-item-value\">30 minutes<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon oldicon oldicon-cook\"><\/span><span class=\"detail-item-label\">Cuisson<\/span><p class=\"detail-item-value\">40 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-ingredients-15675437233556\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-ingredients-15675437233556\" title=\"Imprimer les ingr\u00e9dients...\" data-recipe-id=\"96\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"ingredients-title\">Ingr\u00e9dients<\/h3>\n\t\t\t\t<ul class=\"ingredients-list\"><li id=\"ingredient-item-156751963237310\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 250g de riz de Camargue<\/p><\/li><li id=\"ingredient-item-156751963237311\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 4 encornets<\/p><\/li><li id=\"ingredient-item-156751963237312\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\"> 8 gambas sauvages g\u00e9antes<\/p><\/li><li id=\"ingredient-item-156751963237313\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Fumet de poisson en poudre<\/p><\/li><li id=\"ingredient-item-156754285371015\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 verre de vin blanc <\/p><\/li><li id=\"ingredient-item-156754287987916\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 poivron rouge<\/p><\/li><li id=\"ingredient-item-156754290807317\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">1 gros oignon<\/p><\/li><li id=\"ingredient-item-156754293933519\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Une gousse d&#8217;ail<\/p><\/li><li id=\"ingredient-item-156754296358220\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Safran<\/p><\/li><li id=\"ingredient-item-156754292268518\" class=\"ingredient-item\"><p class=\"ingredient-item-name is-strikethrough-active\">Huile d&#8217;olive, sel, poivre<\/p><\/li><\/ul>\n\t\t\t<\/div>\n\n<div id=\"wpzoom-block-directions-15675437233837\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n\t\t\t\t<div class=\"wpzoom-recipe-card-print-link hidden\">\n\t\t\t\t\t<a class=\"btn-print-link no-print\" href=\"#wpzoom-block-directions-15675437233837\" title=\"Imprimer les instructions\u2026\" data-recipe-id=\"96\">\n\t\t\t\t\t\t<img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/www.cajou.net\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/dist\/assets\/images\/printer.svg\" alt=\"Imprimer\"\/>Imprimer\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<h3 class=\"directions-title\">Instructions<\/h3>\n\t\t\t\t<ul class=\"directions-list\"><li class=\"direction-step\">Dans une po\u00eale \u00e0 paella, faire revenir un gros oignon en petits d\u00e9s dans de l&#8217;huile d&#8217;olive. <\/li><li class=\"direction-step\">Quand il est un peu dor\u00e9, ajouter une gousse d&#8217;ail hach\u00e9, puis aussit\u00f4t 250g de riz de Camargue et remuer sans arr\u00eat jusqu&#8217;\u00e0 ce qu&#8217;il soit un  peu transparent. <\/li><li class=\"direction-step\">Ajouter ensuite 4 encornets coup\u00e9s en rondelles. Les faire revenir un peu, puis ajouter 3 verres de fumet de poisson (en poudre m\u00e9lang\u00e9 avec  de l&#8217;eau ti\u00e8de, suivre les indications sur la bo\u00eete de fumet de poisson) et 1 verre de vin blanc. Poivrer et ajouter une pinc\u00e9e de safran en  filaments. Laisser cuire \u00e0 d\u00e9couvert jusqu&#8217;\u00e0 presque absorption du  liquide. <\/li><li class=\"direction-step\">Poser alors sur le riz, 8 gambas sauvages g\u00e9antes dispos\u00e9es en \u00e9toile.  Entre les gambas, disposer aussi de grandes lani\u00e8res de poivrons rouges  pel\u00e9es. Laisser cuire environ 5mn. Puis retourner les gambas, et laisser cuire encore 5 bonnes minutes.  <\/li><\/ul>\n\t\t\t<\/div>\n\n\n<p>Mes conseils : ne pas \u00eatre rapiat sur l&#8217;huile d&#8217;olive, saisir le bon moment pour mettre les gambas afin que celles-ci ne soient pas trop cuites et que le riz ne soit ni trop humide ni trop sec. Poser ce superbe plat sur la table, ajouter des quartiers de citrons verts autour du plat et r\u00e9galez-vous ! <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mes conseils : ne pas \u00eatre rapiat sur l&#8217;huile d&#8217;olive, saisir le bon moment pour mettre les gambas afin que celles-ci ne soient pas trop cuites et que le riz ne soit ni trop humide ni trop sec. Poser ce superbe plat sur la table, ajouter des quartiers de citrons verts autour du plat et &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"http:\/\/www.cajou.net\/?p=96\"> <span class=\"screen-reader-text\">Riz camarguais safran\u00e9 aux gambas sauvages<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"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":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-plat_principal"],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable":"<p>D\u00e9tails Portions4 personnes Pr\u00e9paration30 minutesCuisson40 minutes Imprimer Ingr\u00e9dients 250g de riz de Camargue 4 encornets 8 gambas sauvages g\u00e9antesFumet de poisson en poudre1 verre de vin blanc 1 poivron rouge1 gros oignonUne gousse d&#8217;ailSafranHuile d&#8217;olive, sel, poivre Imprimer Instructions Dans une po\u00eale \u00e0 paella, faire revenir un gros oignon en petits d\u00e9s dans de l&#8217;huile d&#8217;olive. Quand il est un peu dor\u00e9, ajouter une gousse d&#8217;ail hach\u00e9, puis aussit\u00f4t 250g de riz de Camargue et remuer sans arr\u00eat jusqu&#8217;\u00e0 ce qu&#8217;il soit un peu transparent. Ajouter ensuite 4 encornets coup\u00e9s en rondelles. Les faire revenir un peu, puis ajouter 3&hellip;<\/p>\n","category_list":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num":"0 commentaire","featured_image_urls_v2":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":"","wpzoom-rcb-block-header":"","wpzoom-rcb-block-header-square":"","wpzoom-rcb-block-step-image":"","wpzoom-rcb-structured-data-1_1":"","wpzoom-rcb-structured-data-4_3":"","wpzoom-rcb-structured-data-16_9":""},"post_excerpt_stackable_v2":"<p>D\u00e9tails Portions4 personnes Pr\u00e9paration30 minutesCuisson40 minutes Imprimer Ingr\u00e9dients 250g de riz de Camargue 4 encornets 8 gambas sauvages g\u00e9antesFumet de poisson en poudre1 verre de vin blanc 1 poivron rouge1 gros oignonUne gousse d&#8217;ailSafranHuile d&#8217;olive, sel, poivre Imprimer Instructions Dans une po\u00eale \u00e0 paella, faire revenir un gros oignon en petits d\u00e9s dans de l&#8217;huile d&#8217;olive. Quand il est un peu dor\u00e9, ajouter une gousse d&#8217;ail hach\u00e9, puis aussit\u00f4t 250g de riz de Camargue et remuer sans arr\u00eat jusqu&#8217;\u00e0 ce qu&#8217;il soit un peu transparent. Ajouter ensuite 4 encornets coup\u00e9s en rondelles. Les faire revenir un peu, puis ajouter 3&hellip;<\/p>\n","category_list_v2":"<a href=\"http:\/\/www.cajou.net\/?cat=2\" rel=\"category\">Plat principal<\/a>","author_info_v2":{"name":"Caroline","url":"http:\/\/www.cajou.net\/?author=3"},"comments_num_v2":"0 commentaire","_links":{"self":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=96"}],"version-history":[{"count":5,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/96\/revisions"}],"predecessor-version":[{"id":103,"href":"http:\/\/www.cajou.net\/index.php?rest_route=\/wp\/v2\/posts\/96\/revisions\/103"}],"wp:attachment":[{"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cajou.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}