{"id":2239,"date":"2011-07-24T18:46:31","date_gmt":"2011-07-24T18:46:31","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2239"},"modified":"2011-07-24T18:46:31","modified_gmt":"2011-07-24T18:46:31","slug":"agaische-meeresfruchte-thalassina-tu-agau","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/24\/agaische-meeresfruchte-thalassina-tu-agau\/","title":{"rendered":"\u00c4g\u00e4ische Meeresfr\u00fcchte (thalassina tu \u00e4g\u00e4u)"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Garnelen
\n200 g Miesmuscheln
\n100 g Tintenfische (Kalamarakia)
\n0,4 Tintenfisch (Sepia)
\n0,4 kleiner Oktopus
\n0,6 Tasse \u00d6l
\n0,4 Zwiebel; gerieben
\n0,8 Tasse Reis
\n1,2 Tasse heisses Wasser<\/p>\n

Zubereitung<\/strong>
\nDie verschiedenen Meeresfr\u00fcchte s\u00e4ubern und gut waschen. Einzeln kochen und den Sud der Garnelen und Muscheln aufbewahren. Alle Meeresfr\u00fcchte in St\u00fccke schneiden. In eine grosse Pfanne Zwiebeln, 2\/3 des \u00d6ls und die Meeresfr\u00fcchte geben und anbraten. In einen Topf das restliche \u00d6l geben und den Reis anbraten bis er glasig ist. Dann den Sud der Garnelen und Muscheln dar\u00fcbergiessen. Die vermischten Meeresfr\u00fcchte zugeben und das heisse zugiessen Wasser. Kochen bis der Reis weich und die Fl\u00fcssigkeit fast aufgesogen ist.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Garnelen 200 g Miesmuscheln 100 g Tintenfische (Kalamarakia) 0,4 Tintenfisch (Sepia) 0,4 kleiner Oktopus 0,6 Tasse \u00d6l 0,4 Zwiebel; gerieben 0,8 Tasse Reis 1,2 Tasse heisses Wasser Zubereitung Die verschiedenen Meeresfr\u00fcchte s\u00e4ubern und gut waschen. Einzeln kochen und den Sud der Garnelen und Muscheln aufbewahren. Alle Meeresfr\u00fcchte in St\u00fccke schneiden. In eine … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[390],"class_list":["post-2239","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-meerefruchte","item-wrap"],"yoast_head":"\n\u00c4g\u00e4ische 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Kabeljau) 1 Zitrone; den Saft davon 2 Zwiebeln 2 Knoblauchzehen 100 g Ger\u00e4ucherter Schinken 500 g Fleischtomaten 2 Gr\u00fcne Paprikaschoten 4 EL Butter 200 g Krabbenfleisch 50 g Geriebene Mandeln 1 Lorbeerblatt 1 Priese Safran 1\/8 l trockener Weisswein\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5494,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/17\/nudeln-mit-meeresfruechten\/","url_meta":{"origin":2239,"position":3},"title":"Nudeln mit Meeresfr\u00fcchten","author":"Steffen","date":"17. 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Januar 2013","format":false,"excerpt":"Zutaten 100 g Reis 700-800 g Tintenfische 3 wei\u00dfe Zwiebeln 4 Essl\u00f6ffel Oliven\u00f6l 4 Essl\u00f6ffel Pinienkerne Eine Prise Zimt 250 ml Rotwein 3 Zweige Petersilie 1 Knoblauchzehe Salz Pfeffer Zubereitung Schneiden Sie den Tentakeln der Tintenfische ab, entfernen Sie die Knochen und Augen, die Haut abziehen und sehr gut auswaschen.\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2239"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2239\/revisions"}],"predecessor-version":[{"id":2240,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2239\/revisions\/2240"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}