{"id":41,"date":"2026-04-30T11:41:06","date_gmt":"2026-04-30T11:41:06","guid":{"rendered":"https:\/\/restauranteraicesmalaga.com\/blog\/arroz-caldoso-bogavante-receta\/"},"modified":"2026-04-30T11:52:36","modified_gmt":"2026-04-30T11:52:36","slug":"arroz-caldoso-bogavante-receta","status":"publish","type":"post","link":"https:\/\/restauranteraicesmalaga.com\/blog\/arroz-caldoso-bogavante-receta\/","title":{"rendered":"El secreto de nuestro arroz caldoso de bogavante"},"content":{"rendered":"<p>De todos los arroces que servimos en Ra\u00edces, el <strong>caldoso de bogavante<\/strong> es el m\u00e1s pedido. Tiene mucha tradici\u00f3n en la costa, pero la versi\u00f3n que ofrecemos lleva un par de matices propios que cambian el resultado. Hoy te los cuento.<\/p>\n\n<h2 class=\"wp-block-heading\">El fumet, lo m\u00e1s importante<\/h2>\n\n<p>Un arroz caldoso es tan bueno como su caldo. En nuestro caso, hacemos un fumet con cabezas y caparazones de gambas y langostinos tostados al horno, espinas frescas de pescado blanco, mirepoix de verduras (puerro, zanahoria, cebolla, apio) y un toque de tomate maduro. Cocci\u00f3n larga, espuma retirada con paciencia, y al final un colado fino para que no quede ni una mota.<\/p>\n\n<h2 class=\"wp-block-heading\">El sofrito, el cimiento del sabor<\/h2>\n\n<p>Cebolla pochada muy lentamente con AOVE de M\u00e1laga, ajo majado, \u00f1ora hidratada y triturada, y tomate rallado bien reducido. Cuando el sofrito empieza a separarse del aceite, est\u00e1 listo. Aqu\u00ed ya tenemos la mitad del trabajo hecho.<\/p>\n\n<h2 class=\"wp-block-heading\">El bogavante<\/h2>\n\n<p>Vivos hasta el \u00faltimo momento. Los partimos por la mitad, doramos la carcasa en la cazuela donde luego haremos el arroz, y reservamos. Ese fondo dorado es oro l\u00edquido para el plato.<\/p>\n\n<h2 class=\"wp-block-heading\">El punto del arroz<\/h2>\n\n<p>Usamos arroz <strong>bomba<\/strong> de Calasparra. Lo nacaramos en el sofrito durante un minuto, mojamos con el fumet caliente (proporci\u00f3n 4:1), a\u00f1adimos azafr\u00e1n de hebra y cocemos 16-18 minutos. Los \u00faltimos 5 minutos incorporamos el bogavante para que termine de hacerse en el caldo.<\/p>\n\n<h2 class=\"wp-block-heading\">El reposo<\/h2>\n\n<p>Dos minutos fuera del fuego, tapado con papel y un pa\u00f1o. El arroz absorbe los \u00faltimos sabores y el grano queda al dente con cuerpo mel\u00f3n. Servir inmediatamente, porque el arroz caldoso espera a nadie.<\/p>\n\n<p><em>Si quieres probarlo a la primera, ven a Ra\u00edces el s\u00e1bado. Lo tenemos en carta todos los fines de semana.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>El arroz que m\u00e1s reservan en Ra\u00edces tiene truco. Te contamos c\u00f3mo lo preparamos: del fumet al punto exacto del grano. Una receta para los s\u00e1bados.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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":"","footer-sml-layout":"","ast-disable-related-posts":"","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":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-recetas-raices"],"_links":{"self":[{"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":1,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":45,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/posts\/41\/revisions\/45"}],"wp:attachment":[{"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/media?parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/categories?post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restauranteraicesmalaga.com\/blog\/wp-json\/wp\/v2\/tags?post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}