{"id":89576,"date":"2026-04-02T19:55:29","date_gmt":"2026-04-02T17:55:29","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89576"},"modified":"2026-07-11T16:21:47","modified_gmt":"2026-07-11T14:21:47","slug":"fabas-de-lourenza-ixp-en-caldeirada-de-ameixas-con-codium-fresco","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/fabas-de-lourenza-ixp-en-caldeirada-de-ameixas-con-codium-fresco\/","title":{"rendered":"Fabas de Lourenz\u00e1 IGP en caldeirada de almejas con codium fresco"},"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=\u00bb206147&#8243;]Fabas de Lourenz\u00e1 IGP en caldeirada de almejas con codium fresco[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb123774&#8243; el_class=\u00bbsubtitulo\u00bb]Iv\u00e1n Dom\u00ednguez[\/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=\u00bb89591&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb130311&#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=\u00bb109711&#8243;]<\/p>\n<p class=\"p1\"><b>Fabas<\/b><\/p>\n<ul>\n<li class=\"p2\">Cocer la faba de Lourenz\u00e1 con la cebolla, el ajo, el laurel y la sal durante aproximadamente 35 minutos a 90 \u00baC.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb681933&#8243;]<\/p>\n<p class=\"p1\"><b>Caldeirada de almejas<\/b><\/p>\n<ul>\n<li class=\"p2\">Rehogar la cebolla, el ajo y la guindilla en aceite de girasol.<\/li>\n<li class=\"p2\">A\u00f1adir el vino blanco y dejar evaporar el alcohol.<\/li>\n<li class=\"p2\">Incorporar las almejas y tapar hasta que se abran.<\/li>\n<li class=\"p3\">Retirar y triturar la carne de las almejas junto con el aceite, el vino y las verduras hasta obtener una crema fina.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb177025&#8243;]<\/p>\n<p class=\"p1\"><b>Acabado<\/b><\/p>\n<ul>\n<li class=\"p2\">Terminar de cocer las fabas en la crema de almejas hasta que queden bien integradas.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb509009&#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=\u00bb156355&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Servir las fabas en plato hondo.<\/li>\n<li class=\"p1\">A\u00f1adir codium fresco y terminar con unas gotas de aceite de oliva virgen extra.<\/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%2FIvan_Dominguez_Fabas-de-Lourenza.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb517690&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89584&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb106632&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb122635&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb140602&#8243; el_class=\u00bblista-ingredientes\u00bb]600 g de faba de Lourenz\u00e1 IGP fresca ultracongelada<\/p>\n<p>\u00bd cebolla<\/p>\n<p>2 dientes de ajo<\/p>\n<p>2 hojas de laurel<\/p>\n<p>Sal<\/p>\n<p>Agua<\/p>\n<p>1 kg de almeja blanca<\/p>\n<p>1 cebolla<\/p>\n<p>1 diente de ajo<\/p>\n<p>1 guindilla roja<\/p>\n<p>200 ml de aceite de girasol<\/p>\n<p>400 ml de vino blanco<\/p>\n<p>50 g de codium fresco<\/p>\n<p>Aceite de oliva virgen extra[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Javier Gonz\u00e1lez  |  50 minutos<\/p>\n","protected":false},"author":8,"featured_media":89591,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89576","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpcarlosoroza","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fabas de Lourenz\u00e1 IGP en caldeirada de almejas con codium fresco - Nove, coci\u00f1a creativa feita en Galicia.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nove.gal\/es\/fabas-de-lourenza-ixp-en-caldeirada-de-ameixas-con-codium-fresco\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" 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