{"id":34128,"date":"2020-03-26T12:27:07","date_gmt":"2020-03-26T11:27:07","guid":{"rendered":"https:\/\/conversesacatalunya.cat\/cuinar-la-rajada\/"},"modified":"2024-12-18T13:04:50","modified_gmt":"2024-12-18T12:04:50","slug":"cocinar-la-raya","status":"publish","type":"post","link":"https:\/\/conversesacatalunya.cat\/es\/cocinar-la-raya\/","title":{"rendered":"Cocinar la raya"},"content":{"rendered":"<p><span tabindex=\"-1\" title=\"\" contenteditable=\"false\">De la<\/span> <span title=\"\">raya,<\/span> <span title=\"\">los gastr\u00f3nomos<\/span> la <span title=\"\">llaman \u00ab<\/span><span title=\"\">el diamante<\/span> <span title=\"\">del mar<\/span><span title=\"\">\u00ab<\/span><span title=\"\">.<\/span> <span title=\"\">Los pescadores<\/span> <span title=\"\">deben<\/span> <span title=\"\">capturarla<\/span> <span title=\"\">medio<\/span> <span title=\"\">enterrada<\/span> <span title=\"\">en fondos<\/span> <span title=\"\">mar\u00edtimos<\/span> <span title=\"\">arenosos<\/span><span title=\"\">.<\/span> <span title=\"\">Es<\/span> <span title=\"\">un pez<\/span> <span title=\"\">que tiene <\/span><span title=\"\">forma de estrella<\/span> <span title=\"\">y con una<\/span> <span title=\"\">estructura<\/span> <span title=\"\">plana,<\/span> <span title=\"\">la piel es<\/span> <span title=\"\">rugosa<\/span> <span title=\"\">y puede llegar a<\/span> <span title=\"\">pesar unos<\/span> <span title=\"\">quince<\/span> <span title=\"\">kilos.<\/span> <span title=\"\">Su<\/span> <span title=\"\">carne<\/span> <span title=\"\">es<\/span> <span title=\"\">blanca y<\/span> <span title=\"\">gelatinosa<\/span> <span title=\"\">y tiene <\/span><span title=\"\">un<\/span> <span title=\"\">sabor<\/span> <span title=\"\">muy<\/span> <span title=\"\">suave<\/span><span title=\"\">.<\/span><\/p>\n<p><span title=\"\">La<\/span> raya<span tabindex=\"-1\" title=\"\" contenteditable=\"false\">, adem\u00e1s<\/span> <span title=\"\">de formar<\/span> <span title=\"\">parte de los<\/span> \u00ab<span title=\"\"><em>suquets<\/em>\u00ab<\/span> <span title=\"\">de pescado,<\/span> <span title=\"\">combina<\/span> <span title=\"\">excelentemente<\/span> <span title=\"\">con<\/span> <span title=\"\">las<\/span> <span title=\"\">jud\u00edas<\/span> <span title=\"\">\u00abdel<\/span> <span title=\"\">ganxet<\/span><span title=\"\">\u00ab<\/span><span title=\"\">,<\/span> <span title=\"\">y es<\/span> <span title=\"\">un pez<\/span> <span title=\"\">que<\/span> <span title=\"\">se puede preparar<\/span> <span title=\"\">al horno<\/span><span title=\"\">,<\/span> <span title=\"\">guisada<\/span> <span title=\"\">en un<\/span> <em><span title=\"\">suquet<\/span><\/em> <span title=\"\">o<\/span> <span title=\"\">incluso <\/span><span title=\"\">frita<\/span><span title=\"\">.<\/span> <span title=\"\">En nuestra<\/span> <span tabindex=\"-1\" title=\"\" contenteditable=\"false\">cocina<\/span> <span title=\"\">tiene<\/span> <span title=\"\">mucho<\/span> <span title=\"\">renombre<\/span> <span title=\"\">la raya <\/span><span title=\"\">cocinada<\/span> <span title=\"\">\u00ab<\/span><span title=\"\">al ajo<\/span> <span title=\"\">quemado\u00bb<\/span> <span title=\"\">y, sobre todo<\/span><span title=\"\">,<\/span> <span title=\"\">tiene un gran<\/span> <span title=\"\">prestigio<\/span> <span title=\"\">el escabeche<\/span> <span title=\"\">de raya<\/span> <span title=\"\">con patatas<\/span> <span title=\"\">troceadas<\/span> <span title=\"\">del buffet<\/span><span title=\"\">, con un<\/span> <span title=\"\">gusto<\/span> <span title=\"\">exquisito<\/span><span title=\"\">,<\/span> \u00a1<span title=\"\">incomparable<\/span><span title=\"\">!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>De la raya, los gastr\u00f3nomos la llaman \u00abel diamante del mar\u00ab. Los pescadores deben capturarla medio enterrada en fondos mar\u00edtimos arenosos. Es un pez que tiene forma de estrella y con una estructura plana, la piel es rugosa y puede llegar a pesar unos quince kilos. Su carne es blanca y gelatinosa y tiene un sabor muy suave. La raya, adem\u00e1s de formar parte de los \u00absuquets\u00ab de pescado, combina excelentemente con las jud\u00edas \u00abdel ganxet\u00ab, y es un pez que se puede preparar al horno, guisada en un suquet o incluso frita. En nuestra cocina tiene mucho renombre la raya cocinada \u00abal ajo quemado\u00bb y, sobre todo, tiene un gran prestigio el escabeche de raya con patatas troceadas del buffet, con un gusto exquisito, \u00a1incomparable!<\/p>\n","protected":false},"author":7,"featured_media":34110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5224],"tags":[932,1455,5063],"class_list":["post-34128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-y-tradiciones","tag-cocina","tag-cuina-es","tag-receptes-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cocinar la raya - Converses a Catalunya<\/title>\n<meta name=\"robots\" content=\"noindex, nofollow\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocinar la raya - Converses a Catalunya\" \/>\n<meta property=\"og:description\" content=\"De la raya, los gastr\u00f3nomos la llaman \u00abel diamante del mar\u00ab. Los pescadores deben capturarla medio enterrada en fondos mar\u00edtimos arenosos. Es un pez que tiene forma de estrella y con una estructura plana, la piel es rugosa y puede llegar a pesar unos quince kilos. Su carne es blanca y gelatinosa y tiene un sabor muy suave. La raya, adem\u00e1s de formar parte de los \u00absuquets\u00ab de pescado, combina excelentemente con las jud\u00edas \u00abdel ganxet\u00ab, y es un pez que se puede preparar al horno, guisada en un suquet o incluso frita. En nuestra cocina tiene mucho renombre la raya cocinada \u00abal ajo quemado\u00bb y, sobre todo, tiene un gran prestigio el escabeche de raya con patatas troceadas del buffet, con un gusto exquisito, \u00a1incomparable!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/conversesacatalunya.cat\/es\/cocinar-la-raya\/\" \/>\n<meta property=\"og:site_name\" content=\"Converses a Catalunya\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-26T11:27:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-18T12:04:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/conversesacatalunya.cat\/wp-content\/uploads\/2020\/03\/rajada.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Fra. 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