{"id":89462,"date":"2026-03-31T10:24:08","date_gmt":"2026-03-31T08:24:08","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89462"},"modified":"2026-07-11T16:29:56","modified_gmt":"2026-07-11T14:29:56","slug":"guiso-de-fabas-de-lourenza-con-mejillones-en-salsa-verde-de-algas","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/guiso-de-fabas-de-lourenza-con-mejillones-en-salsa-verde-de-algas\/","title":{"rendered":"Guiso de fabas de Lourenz\u00e1 con mejillones en salsa verde de algas"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb180707&#8243;]Guiso de fabas de Lourenz\u00e1 con mexill\u00f3ns en salsa verde de algas[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb112463&#8243; el_class=\u00bbsubtitulo\u00bb]Javier Rodr\u00edguez \u00abTaky\u00bb[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89332&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb649186&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb127280&#8243;]<strong>Elaboraci\u00f3n das fabas<\/strong><\/p>\n<ul>\n<li>Po\u00f1er as fabas a remollo durante <strong>18\u201324 horas<\/strong> ata que estean ben hidratadas.<\/li>\n<li>Escorrelas e po\u00f1elas nunha pota con auga fr\u00eda xunto coa cebola enteira, o unto e o loureiro.<\/li>\n<li>Cocer a lume moi suave mantendo apenas un lixeiro fervor ata que as fabas estean tenras (aprox. <strong>45 minutos<\/strong>).<\/li>\n<li>Durante a cocci\u00f3n, <strong>mecer a pota con suavidade<\/strong> en lugar de remexer cunha culler para evitar que a legume rompa.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb131826&#8243;]<strong>Elaboraci\u00f3n dos mexill\u00f3ns e a salsa verde<\/strong><\/p>\n<ul>\n<li>Abrir os mexill\u00f3ns nunha pota coa copa de vi\u00f1o branco.<\/li>\n<li>Retirar a carne das cunchas e reservar.<\/li>\n<li>Coar e gardar o l\u00edquido da cocci\u00f3n.<\/li>\n<li>Nunha tixola, dourar o allo no aceite de oliva.<\/li>\n<li>Engadir o l\u00edquido dos mexill\u00f3ns e incorporar as algas picadas e o perexil.<\/li>\n<li>Engadir tam\u00e9n a cebola cocida coas fabas e triturar todo ata obter unha <strong>salsa verde fina<\/strong>.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb221261&#8243;]<strong>Finalizaci\u00f3n do guiso<\/strong><\/p>\n<ul>\n<li>Engadir a salsa verde \u00e1 pota das fabas.<\/li>\n<li>Cocer todo xunto durante <strong>5 minutos m\u00e1is<\/strong>, mecendo suavemente para que o guiso quede ben ligado.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb796185&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb129580&#8243;]<\/p>\n<ul>\n<li>No momento de servir, incorporar ao guiso as carnes dos mexill\u00f3ns.<\/li>\n<li>Rectificar de sal se fose necesario.<\/li>\n<li>Rematar cun pouco m\u00e1is de algas picadas e servir ben quente.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FJavier_Rodriguez_Taky.Guiso_.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb212780&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column column_width_percent=\u00bb100&#8243; gutter_size=\u00bb3&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb4\/12&#8243; uncode_shortcode_id=\u00bb120964&#8243;][vc_single_image media=\u00bb89347&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb120245&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb729988&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb309860&#8243; el_class=\u00bblista-ingredientes\u00bb]500 g de fabas de Lourenz\u00e1 IXP<\/p>\n<p>25 g de unto<\/p>\n<p>1 cebola<\/p>\n<p>6 dentes de allo picados<\/p>\n<p>1 folla de loureiro<\/p>\n<p>50 g de aceite de oliva virxe<\/p>\n<p>Sal<\/p>\n<p><strong>Para os mexill\u00f3ns e a salsa verde<\/strong><\/p>\n<p>1,25 kg de mexill\u00f3ns DOP Mexill\u00f3n de Galicia (tama\u00f1o grande)<\/p>\n<p>1 copa de vi\u00f1o branco DO R\u00edas Baixas<\/p>\n<p>50 g de algas frescas variadas (ou secas previamente hidratadas)<\/p>\n<p>Perexil fresco picado[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=\u00bb0&#8243; 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