{"id":2545,"date":"2026-01-21T00:09:19","date_gmt":"2026-01-21T00:09:19","guid":{"rendered":"https:\/\/casaisabel.es\/?p=2545---f939d775-d7f0-4bc8-ac20-146d2bbdf623"},"modified":"2026-01-21T00:09:19","modified_gmt":"2026-01-21T00:09:19","slug":"tapear-en-valencia-tellinas-en-salsa","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/it\/tapear-en-valencia-tellinas-en-salsa\/","title":{"rendered":"Tapear en Valencia: tellinas en salsa"},"content":{"rendered":"<p style=\"text-align: justify;\">A los pies del <strong>Mediterr\u00e1neo<\/strong>. As\u00ed se encuentra la <a href=\"http:\/\/comunitatvalenciana.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Comunidad Valenciana<\/strong><\/a>, una regi\u00f3n cuya <a href=\"http:\/\/www.turisvalencia.es\/es\/que-hacer-valencia\/gastronomia\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>gastronom\u00eda<\/strong><\/a> destaca por el protagonismo que concede a los <strong>productos de tierra y mar<\/strong>. Junto a las elaboraciones de una <strong>Arrocer\u00eda o a la Paella<\/strong>, uno de los platos m\u00e1s frecuentes de los fogones de esta autonom\u00eda es el compuesto por las <a href=\"http:\/\/ocio.levante-emv.com\/gastronomia\/cocina-valenciana\/gas-5199-tellinas-salsa.html\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>tellinas en salsa<\/strong><\/a>.<!--more--><\/p>\n<p style=\"text-align: justify;\">Adem\u00e1s de estos <strong>moluscos bivalvos<\/strong>, esta receta incorpora <strong>otros ingredientes: cebolla, tomate, ajo, laurel, vino blanco, pimienta, aceite de oliva y sal<\/strong>. Para su <a href=\"http:\/\/menjarsdevalencia.blogspot.com.es\/2013\/02\/tellinas-coquinas.html\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>elaboraci\u00f3n<\/strong><\/a>, se requiere de una <strong>cazuela de barro<\/strong> en la que se sofr\u00eden la cebolla, el ajo y el tomate. Una vez esta mezcla adquiere la <strong>textura melosa deseada<\/strong>, llega el momento de a\u00f1adir las tellinas, un poco de agua y un vaso de vino. Sazonar con sal y pimienta e incorporar una hoja de laurel es el \u00faltimo paso de esta elaboraci\u00f3n, que <strong>debe dejarse cocer hasta que todas las tellinas se abran<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Cabe se\u00f1alar que, de forma triangular y alargada, <strong><a href=\"http:\/\/pescadosymariscos.consumer.es\/moluscos\" target=\"_blank\" rel=\"noopener noreferrer\">este marisco<\/a> habita en los fondos arenosos del Mediterr\u00e1neo y del Atl\u00e1ntico<\/strong>. En concreto, el bivalvo es uno de los <strong>protagonistas del tapeo valenciano<\/strong>. Habitualmente, <strong>se degusta en el aperitivo<\/strong> y acompa\u00f1ado de los vinos propios de la regi\u00f3n.<\/p>\n<p style=\"text-align: justify;\">En resumen, disfrutar de una <strong>tellinas en salsa<\/strong> supone un acercamiento a la tradici\u00f3n culinaria de Valencia, en la que las tapas son muy apreciadas. Adem\u00e1s de ellas, <strong>el esgarraet, el pimiento o la berenjena asada con bacalao seco aderezado con aceite de oliva<\/strong> as\u00ed como las <strong>patatas bravas<\/strong> son otras recetas t\u00edpicas de una regi\u00f3n que saca el m\u00e1ximo partido a las materias primas de sus costas y huertos. Estos y otros men\u00fas pueden degustarse a diario tanto en el interior como en la Playa, como es el caso de <strong><a href=\"https:\/\/casaisabel.es\/it\/\" target=\"_blank\" rel=\"noopener noreferrer\">un buen Restaurante de la Playa de la Malvarrosa<\/a>.<\/strong><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.flickr.com\/photos\/nordic\/1105508732\/in\/photolist-eJKKpC-jiAiV8-qCq7HE-qohgRF-bAqk3K-9BEFC5-qo8CmN-eMkHtC-ePX1Xd-ePX2\" target=\"_blank\" rel=\"noopener noreferrer\">Imagen<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>A los pies del Mediterr\u00e1neo. As\u00ed se encuentra la Comunidad Valenciana, una regi\u00f3n cuya gastronom\u00eda destaca por el protagonismo que concede a los productos de tierra y mar. Junto a las elaboraciones de una Arrocer\u00eda o a la Paella, uno de los platos m\u00e1s frecuentes de los fogones de esta autonom\u00eda es el compuesto por [&hellip;]<\/p>","protected":false},"author":2,"featured_media":2546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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