{"id":83,"date":"2009-03-14T16:01:10","date_gmt":"2009-03-14T16:01:10","guid":{"rendered":""},"modified":"2017-03-05T19:06:10","modified_gmt":"2017-03-05T18:06:10","slug":"calamars-a-larmoricaine","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=83","title":{"rendered":"Calamars \u00e0 l&rsquo;armoricaine"},"content":{"rendered":"<p>Calamars \u00e0 l&rsquo;armoricaine<br \/>\n<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>pour 4 personnes<\/p>\n<ul>\n<li>750g de calamars<\/li>\n<li>1 gros oignon<\/li>\n<li>2 \u00e9chalotes<\/li>\n<li>3 gousses d&rsquo;ail<\/li>\n<li>1 grosse tomate<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de concentr\u00e9 de tomate<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de calva ou cognac<\/li>\n<li>20cl de muscadet<\/li>\n<li>20cl de fumet de poisson<\/li>\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de persil plat hach\u00e9<\/li>\n<li>estragon<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>sel<\/li>\n<li>poivre<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>nettoyer les calamars; couper les tentacules au ras des yeux, videz les corps en retirant l&rsquo;os transparent ainsi que les parties blanches contenues \u00e0 l&rsquo;int\u00e9rieur, otez la peau fine et color\u00e9e. Rincez les corps et les tentacules, coupez les en morceaux.<\/li>\n<li>Pelez l&rsquo;oignon et les \u00e9chalotes, hachez les. Pelez l&rsquo;ail, passez le au presse-ail.<\/li>\n<li>Epluchez la tomate et hachez l\u00e0 au couteau.<\/li>\n<li>Faites chauffer l&rsquo;huile dans une casserole \u00e0 fond \u00e9pais ou \u00e0 rev\u00eatement anti-adh\u00e9sif, saisissez-y les calamars 2 minutes \u00e0 feu vif, ajouter l&rsquo;oignon, les \u00e9chalotes, l&rsquo;ail, la tomate et le poivre, et laissez revenir 2 \u00e0 3 minutes.<\/li>\n<li>Arrosez avec le calva ou le cognac, puis flambez. Ajoutez le fumet, le concentr\u00e9 de tomate, le persil et l&rsquo;estragon. Salez. M\u00e9langez bien. Couvrez et laisser mijoter 45 min \u00e0 feu doux.<\/li>\n<li>Servez tr\u00e8s chaud avec du riz nature.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Calamars \u00e0 l&rsquo;armoricaine T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,9],"tags":[77,103,104,66,100,85,83,105,90,59,54,61,56],"class_list":["post-83","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","category-poissons","tag-ail","tag-calamar","tag-calvados","tag-cognac","tag-echalote","tag-estragon","tag-huile-dolive","tag-muscadet","tag-oignon","tag-persil","tag-poivre","tag-tomate","tag-vin-blanc"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/83","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=83"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/83\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/219"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=83"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=83"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=83"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}