De: Em Ponto de Rebuçado (Ver receita )



Receita do - Em Ponto de Rebuçado 2013-02-24 08:30:00

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Feijoada de Choquinhos com Frutos do Mar 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Ingredientes

Para a Varoma:

500 g de água
8 camarões
1 chouriço de carne

Para a Feijoada:

800 gr de choquinhos congelados
200 gr de tentaculos de lulas congelados
Delícias do mar q.b
2 cebolas medias
5 dentes de alho grandes
40 gr de azeite
130 gr de polpa de tomate
1 folha de louro
½ pimento verde cortado aos cubinhos
2 cenouras medias
150 gr de vinho branco
150 gr de água
1 cubo de caldo de peixe
2 latas de Feijão Encarnado ( ou 1 grande e 1 pequena)
Pimenta q.b
Coentros q.b

Preparação data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACQAAAAkCAIAAABuYg/PAAAHnUlEQVRIiY2XS2wT2xnHWWTRRbcUVIkF7UWKQhIUtUFCIQWJQiOiKlRqFZVF1VxYFEF7Ib1xpEJFIBItFIpvYsZxU26eXOM4URIIQTG5DopxnDh+ktgxfuThN+PH2DOel+eRLk6YjCdOyn9hHY3P+X7f951vzvlm3+bnied5YSCW8ORzjOwTG5JY53meZVmGYUiSTKfTkUjE5/MtLS0tLi4ajca5ubn5+Xmn0+n1esPhcDqdpiiK4zixH0VgO8VxHEEQ0Wh0YmKiubm5rq6upqamurq6srKysrLy2LFj4l+gEydOnD59+uLFiyqVanV1lWGYXWE8zxMEkUwm0+l0KpVKJpNer7etrU1sHaiiokIyEAuAT506pdfrcRynKIplWSHKfUIosVjs/fv3uVwORVEMw1AU9Xg8V69ePX/+/PHjx3faFau8vBwMamtrGxsb9Xp9Op3GMAzDMBzHhSi3YAzDrKysvHr1CvskFEVTqdSTJ0+USmVXV5dCoejo6Hj06FF7e3tjYyOIrKam5ubNm/fu3Xv8+HFnZycEQSqVCoKgdDoNPMYwLJfL0TRdAMvn806nc3x8XAzDMKy7u1upVCqVSgiCwEChUNTV1QmZfPDgAQRBwr9KpfLp06cSIxiGFcBomrbb7ZOTk1ihhoaGlCJBECSXy0+ePAlgR48elclkykKNjY0JDBAZiqIFMIqiLBaLTqeTwJaWliS27t+/X1VVJRTIpUuXJN4sLi6iKCpOoxRGEITZbJ6ZmRGqA0xNp9MS2O3bt8XFeeHCBXEOlUplOByWeIwgSAEMx3GTyWQwGMQZAH719fWJbbW2torrsL6+HhSRsGHZbFZiRArDMMxoNC4sLEjmoShqMBjEWbpx44b4JTt37pxCoRCCE9ezoFQqVQDLZrOzs7M2m00CwzAsGo2qVCoBdu3aNXFkZ86cUSgUwr+hUGgnLJlMFsAQBJmZmXG5XDthKIpqtVpgqyiss7MTwPr6+nK53P+HpVKp6elpr9dbFOb3+0GiIAi6fv26+KA6e/asEJnH49m5vAgMhuGpqalAIFB0djab1Wg0wKJMJitaIGq1uujaInv28ePHycnJYDBYNDIMw+LxONg5Sek3NDRAENTV1bWxsVGUVAQWi8VevnwZi8V2W4CiqMPhgCBI8lI3NTVBEGSxWHZbiO0s/XA4PD4+DsPwbqkAWlxclMvlNTU1ILjy8vKWlhaj0bjHkiKwYDA4OjqKIMgeMHAIeb3e+vr6gwcPHjhwYP/+/SaTaW//AAxcaVttwfr6+sjISCaT2W0lDMMul8tms0Wj0VgsFodj8Xg8EgsHAgG73e73exEEwXZZK4UFAoHh4eFsNisEIYQSDofdbncmkxGaC5ZlaZqmaRrcwjzPcxwXiURWVlYSicROdxEE4ThuC8ZxnM/n02q14tMaXJ5utxvHceAQgeM2hxX6r/yfilt3vvlzm/wv//jmtvI/nXa7nSAIMCeRSOx8WTOZDMuyWzCWZT0ez9DQECpSPB4PBoOgW2JZtr+///d/+E3rtydkzw63DP7k62eH//rdYdmzw7LBstbuU7/94y8HBgZIkgCTnU5nJpMRYNlstgDmdrs1Go2QwFgslkwm+/r6SktLWZalKMpgMFz56stm6Odf9xyVDZa2DH7RMvjTlsEjLQOlLT3HftVY9acrV77/Xg8yzPP82tqauAK2YQzDLC8vP3/+HJxsiURibm6uoqIimUzabDZhq/J5Op4Mjb367t9Q+52HzX//17W2hzcedtzRjg2Ewhv5fJ7n+bt37x46dAjM93g8gERRFOh59gkNiEajAbfq2toaDMNlZWW3bt0q7Dg5fpPnN/MMQ2cyCZLKkSTBcHme52maRNEsRVEkSUajUZ7nQXyrq6soipIkmc/nt2A0TTscjpGRkVwut7a2BkK22WyXL18eGRmRtLcsm//dl3VVtRW9zzora38MJz+mM6m3s7pAIOD3++PxOMdxVqu1rKwMuJ5KpUiSBA3WFszlcul0ung8DkoclFZ3d3d1dXVvb68QHycacFtFz6xG3LX1X/zwRz/oGfgW9MLZbNbtdoOZJEkSBLENYxgmGo1aLBatViuXy4eHh0mSBHGo1eqmpqaGhgan0wkyA7LPb25/VYRCwcCGp1fT9Ytf/6yt/W8LCwslJSXJZJLn+WAw6HK5YBjehoHOPpVKra+v2+32sbGxjo6OqakpiqJ4no9EIiqVqqSk5MiRIw0NDeXl5fl8fpPnNz+llmPYUCjs8/v8qz6CIDiOy2QykUhkenr67du3brcbhuHtAhHEcRyGYaFQyGw2v3jxQqVS9fT02Gw2BEFoml5eXsZx3OfzSavm0yFCEEQkEjGZTFNTUw6HIxwOIwhCEAQoVCkMpIVhGAzDIpGIy+UyGo2Tk5Nqtbq/v1+tVo+Ojr5588ZoNFqtVqvVarFY3r17p9frX79+PTExodPp5ufnP3z4AMMwCFFivPgnE6DSNI2iaCwWCwQCLpfLbrebzea5uTmDwTA7O2swGEwmk9lsdjgcHo9nfX0dhmEihzMMI2zn58Ik6WUYhqIoHMdRFM1+Ui6XA5Um/i7aQ58FK+rmbg/30P8AX1o0DKGfHgsAAAAASUVORK5CYII=

Descongele os choquinhos e os tentáculos das lulas.
Corte os tentáculos das lulas aos pedaços.
Tempere levemente com sal e pimenta. Reserve
Deite o Feijão num escorredor ou passador de rede, lave-o em água corrente.
Reserve
No copo da Bimby coloque 500 gr de água
No recipiente Varoma coloque o chouriço de carne sem pele, cortado ás rodelas e
os camarões (pode colocar os camarões congelados)
Programe 13 min/Varoma/Veloc 2
Retire e reserve
Sem lavar o copo coloque a cebola e os alhos e programe 5 seg/Veloc 5.
Com a espátula baixe os residuos das paredes do copo, junte o azeite, a polpa de tomate, a folha de louro e o pimento aos cubos . Programe 6 min/Varoma/ Colher Inversa/ Veloc. Colher
Deite os choquinhos e os pedaços dos tentáculos das lulas (depois de os ter passado por agua corrente), o vinho branco, as cenouras ás rodelas, a água e 1 cubo de caldo de peixe . Programe 30 min. / 100ºC /Colher Inversa/Veloc. Colher
Junte o chouriço cortado às rodelas, o feijão escorrido, pimenta q.b, rectifique o sal e se necessário adicione mais agua. Programe 8 min/100º/Colher Inversa/Vel. Colher.
Misture as delícias do mar cortadas aos bocados e envolva com a espátula
Salpique com coentros picados ao gosto
Decore com os camarões reservados e sirva com arroz branco