{"id":3771,"date":"2026-07-25T12:49:17","date_gmt":"2026-07-25T12:49:17","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-de-andorra\/ensalada-adriatica-de-centollo\/"},"modified":"2026-08-06T13:51:56","modified_gmt":"2026-08-06T13:51:56","slug":"ensalada-adriatica-de-centollo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/ensalada-adriatica-de-centollo\/","title":{"rendered":"Ensalada adri\u00e1tica de centollo"},"content":{"rendered":"\n\n<style>\n#recipe-es-ensalada-centollo-adriatico{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink2:#3d4642;--gj-muted:#69726e;--gj-gold:#a86f20;--gj-gold2:#7f5014;--gj-goldsoft:#efe1c5;--gj-night:#22302d;--gj-night2:#17211f;--gj-line:rgba(34,48,45,.13);--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow:0 22px 62px rgba(34,48,45,.11);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1120px,calc(100% - 32px));margin:clamp(16px,4vw,56px) auto;padding:clamp(34px,5vw,72px) clamp(20px,5vw,64px) clamp(42px,6vw,78px);overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius-lg);background:radial-gradient(circle at 8% 0%,rgba(168,111,32,.11),transparent 25rem),radial-gradient(circle at 100% 22%,rgba(34,48,45,.07),transparent 28rem),var(--gj-bg);box-shadow:var(--gj-shadow);color:var(--gj-ink);font-family:var(--gj-sans);font-size:16px;line-height:1.68;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased}\n#recipe-es-ensalada-centollo-adriatico::before{content:\"\";position:absolute;z-index:-1;inset:0;pointer-events:none;opacity:.22;background-image:linear-gradient(rgba(34,48,45,.035) 1px,transparent 1px),linear-gradient(90deg,rgba(34,48,45,.035) 1px,transparent 1px);background-size:44px 44px;mask-image:linear-gradient(to bottom,#000,transparent 36%)}\n#recipe-es-ensalada-centollo-adriatico *,#recipe-es-ensalada-centollo-adriatico *::before,#recipe-es-ensalada-centollo-adriatico *::after{box-sizing:border-box}\n#recipe-es-ensalada-centollo-adriatico :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-es-ensalada-centollo-adriatico img{max-width:100%}\n#recipe-es-ensalada-centollo-adriatico .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-es-ensalada-centollo-adriatico ::selection{background:var(--gj-goldsoft);color:var(--gj-night2)}\n#recipe-es-ensalada-centollo-adriatico .gj-masthead{max-width:940px;margin-bottom:clamp(28px,4vw,44px)}\n#recipe-es-ensalada-centollo-adriatico .gj-eyebrow{display:flex;align-items:center;gap:11px;margin-bottom:18px;color:var(--gj-gold2);font-size:11px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-eyebrow::before{content:\"\";width:34px;height:1px;background:currentColor}\n#recipe-es-ensalada-centollo-adriatico .gj-title{max-width:960px;margin-bottom:20px;color:var(--gj-ink);font-size:clamp(40px,6vw,70px);font-weight:650;letter-spacing:-.045em;line-height:.99;text-wrap:balance}\n#recipe-es-ensalada-centollo-adriatico .gj-title-main,#recipe-es-ensalada-centollo-adriatico .gj-title-accent{display:block}\n#recipe-es-ensalada-centollo-adriatico .gj-title b{font-weight:750}\n#recipe-es-ensalada-centollo-adriatico .gj-title-accent{max-width:870px;margin-top:12px;color:var(--gj-gold);font-size:.66em;line-height:1.08}\n#recipe-es-ensalada-centollo-adriatico .gj-sub{max-width:800px;margin-bottom:24px;color:var(--gj-ink2);font-size:clamp(16px,1.8vw,19px);line-height:1.65}\n#recipe-es-ensalada-centollo-adriatico .gj-meta{display:flex;flex-wrap:wrap;gap:8px 0;list-style:none;color:var(--gj-muted);font-size:13.5px}\n#recipe-es-ensalada-centollo-adriatico .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-es-ensalada-centollo-adriatico .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 12px;border-radius:50%;background:var(--gj-gold)}\n#recipe-es-ensalada-centollo-adriatico .gj-meta strong{margin-left:4px;color:var(--gj-ink);font-weight:650}\n#recipe-es-ensalada-centollo-adriatico .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:12px;margin-bottom:clamp(22px,3.2vw,34px)}\n#recipe-es-ensalada-centollo-adriatico .gj-fact{position:relative;min-width:0;padding:17px 15px 16px;overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.88);box-shadow:0 9px 28px rgba(34,48,45,.06)}\n#recipe-es-ensalada-centollo-adriatico .gj-fact::before{content:\"\";position:absolute;inset:0 auto 0 0;width:3px;background:linear-gradient(to bottom,var(--gj-gold),rgba(168,111,32,.2))}\n#recipe-es-ensalada-centollo-adriatico .gj-fact dt{margin-bottom:5px;color:var(--gj-muted);font-size:10px;font-weight:700;letter-spacing:.13em;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-fact dd{color:var(--gj-ink);font-size:15.5px;font-weight:650;line-height:1.3}\n#recipe-es-ensalada-centollo-adriatico .gj-hero{position:relative;margin-bottom:clamp(48px,7vw,78px);overflow:hidden;border:1px solid rgba(255,255,255,.55);border-radius:var(--gj-radius-lg);background:var(--gj-goldsoft);box-shadow:var(--gj-shadow)}\n#recipe-es-ensalada-centollo-adriatico .gj-hero::after{content:\"\";position:absolute;inset:50% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.36))}\n#recipe-es-ensalada-centollo-adriatico .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-es-ensalada-centollo-adriatico .gj-hero figcaption{position:absolute;z-index:1;right:18px;bottom:18px;left:18px;width:fit-content;max-width:min(650px,calc(100% - 36px));padding:10px 13px;border:1px solid rgba(255,255,255,.18);border-radius:10px;background:rgba(19,28,26,.74);color:rgba(255,255,255,.92);font-size:12.5px;line-height:1.48;backdrop-filter:blur(12px)}\n#recipe-es-ensalada-centollo-adriatico .gj-section{scroll-margin-top:24px}\n#recipe-es-ensalada-centollo-adriatico .gj-sec{display:grid;grid-template-columns:42px auto minmax(36px,1fr);align-items:center;gap:13px;margin-bottom:24px}\n#recipe-es-ensalada-centollo-adriatico .gj-sec-num{display:grid;width:42px;height:42px;place-items:center;border:1px solid rgba(168,111,32,.38);border-radius:50%;background:rgba(255,253,249,.7);color:var(--gj-gold);font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-es-ensalada-centollo-adriatico .gj-sec h3{color:var(--gj-ink);font-size:clamp(23px,3vw,31px);font-weight:650;letter-spacing:-.025em;line-height:1.18}\n#recipe-es-ensalada-centollo-adriatico .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,rgba(34,48,45,.22),transparent)}\n#recipe-es-ensalada-centollo-adriatico .gj-intro{margin-bottom:clamp(48px,7vw,74px)}\n#recipe-es-ensalada-centollo-adriatico .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 48px}\n#recipe-es-ensalada-centollo-adriatico .gj-intro p{margin-bottom:18px;color:var(--gj-ink2);font-size:15.5px;line-height:1.82;text-wrap:pretty}\n#recipe-es-ensalada-centollo-adriatico .gj-intro p:last-child{margin-bottom:0}\n#recipe-es-ensalada-centollo-adriatico .gj-dropcap::first-letter{float:left;margin:.08em .15em 0 0;color:var(--gj-gold);font-family:var(--gj-serif);font-size:4.2em;font-style:italic;line-height:.72}\n#recipe-es-ensalada-centollo-adriatico .gj-pull{position:relative;margin:28px 0 30px;padding:22px 24px 22px 28px;overflow:hidden;border:1px solid rgba(168,111,32,.2);border-radius:var(--gj-radius);background:linear-gradient(135deg,rgba(239,225,197,.72),rgba(255,253,249,.76));color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(18px,2vw,21px);font-style:italic;line-height:1.52;box-shadow:0 9px 28px rgba(34,48,45,.06)}\n#recipe-es-ensalada-centollo-adriatico .gj-pull::before{content:\"\u201c\";position:absolute;top:-16px;right:14px;color:rgba(168,111,32,.16);font-size:112px;line-height:1}\n#recipe-es-ensalada-centollo-adriatico .gj-rail{position:relative;margin-bottom:clamp(50px,7vw,76px);padding:clamp(26px,4vw,38px);overflow:hidden;border-radius:var(--gj-radius-lg);background:radial-gradient(circle at 90% 0%,rgba(201,165,92,.17),transparent 25rem),linear-gradient(135deg,var(--gj-night),var(--gj-night2));color:#f3efe7;box-shadow:var(--gj-shadow)}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:16px;align-items:end;margin-bottom:27px}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-kicker{margin-bottom:7px;color:#d5b66f;font-size:10.5px;font-weight:700;letter-spacing:.18em;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-rail h3{color:#f7f3eb;font-size:clamp(21px,2.8vw,28px);font-weight:600;line-height:1.2}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-total{color:#d3cec3;font-size:12.5px;white-space:nowrap}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:18px;list-style:none}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-track::before{content:\"\";position:absolute;top:6px;right:8px;left:8px;height:1px;background:rgba(255,255,255,.2)}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-stop{position:relative;min-width:0;padding-top:24px}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-stop::before{content:\"\";position:absolute;top:0;left:2px;width:13px;height:13px;border:3px solid #c9a55c;border-radius:50%;background:var(--gj-night2)}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-stop time{display:block;margin-bottom:4px;color:#d8ba77;font-family:var(--gj-serif);font-size:16px;font-style:italic}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-stop span{display:block;color:#c9c5bb;font-size:13px;line-height:1.55}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-sum{margin-top:26px;padding-top:20px;border-top:1px solid rgba(255,255,255,.14);color:#c9c5bb;font-size:14px;line-height:1.72}\n#recipe-es-ensalada-centollo-adriatico .gj-rail-sum strong{color:#f5f1e9}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-wrap,#recipe-es-ensalada-centollo-adriatico .gj-steps-wrap,#recipe-es-ensalada-centollo-adriatico .gj-practical,#recipe-es-ensalada-centollo-adriatico .gj-nutri{margin-bottom:clamp(50px,7vw,76px)}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-grid,#recipe-es-ensalada-centollo-adriatico .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:18px}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.9);box-shadow:0 9px 28px rgba(34,48,45,.06)}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,var(--gj-gold),rgba(168,111,32,.2))}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group h4{padding:23px 24px 15px;color:var(--gj-night);font-family:var(--gj-serif);font-size:19px;font-style:italic;font-weight:400}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group ul{list-style:none}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group li{position:relative;padding:13px 24px 13px 42px;border-top:1px solid var(--gj-line);color:var(--gj-ink2);font-size:14.5px;line-height:1.52}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group li::before{content:\"\";position:absolute;top:1.35em;left:24px;width:7px;height:7px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-group li em{display:block;margin-top:3px;color:var(--gj-muted);font-size:13px;font-style:normal}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-note{position:relative;padding:20px 22px 20px 54px;border:1px solid rgba(168,111,32,.18);border-radius:var(--gj-radius);background:linear-gradient(135deg,var(--gj-goldsoft),#f8efe0);color:#57441f;font-size:13.5px;line-height:1.65}\n#recipe-es-ensalada-centollo-adriatico .gj-ing-note::before{content:\"i\";position:absolute;top:20px;left:20px;display:grid;width:22px;height:22px;place-items:center;border:1px solid rgba(127,80,20,.42);border-radius:50%;font-family:var(--gj-serif);font-style:italic}\n#recipe-es-ensalada-centollo-adriatico .gj-steps-wrap{counter-reset:gj-step}\n#recipe-es-ensalada-centollo-adriatico .gj-stage{display:flex;align-items:center;gap:12px;margin:30px 0 14px;color:var(--gj-gold2);font-size:11px;font-weight:750;letter-spacing:.17em;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-stage:first-of-type{margin-top:0}\n#recipe-es-ensalada-centollo-adriatico .gj-stage span{display:grid;width:28px;height:28px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:rgba(255,253,249,.72);font-size:9px;letter-spacing:0}\n#recipe-es-ensalada-centollo-adriatico .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,rgba(34,48,45,.2),transparent)}\n#recipe-es-ensalada-centollo-adriatico .gj-steps{display:grid;gap:12px;list-style:none}\n#recipe-es-ensalada-centollo-adriatico .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:58px minmax(0,1fr);gap:18px;align-items:start;padding:20px 22px 20px 18px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.78)}\n#recipe-es-ensalada-centollo-adriatico .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:50px;height:50px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:var(--gj-soft);color:var(--gj-gold);font-family:var(--gj-serif);font-size:19px;font-style:italic}\n#recipe-es-ensalada-centollo-adriatico .gj-step-t{margin:1px 0 5px;color:var(--gj-ink);font-size:16px;font-weight:700;line-height:1.35}\n#recipe-es-ensalada-centollo-adriatico .gj-step-x{color:var(--gj-ink2);font-size:14.5px;line-height:1.68}\n#recipe-es-ensalada-centollo-adriatico .gj-cue{color:var(--gj-gold2);font-weight:650}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card{min-width:0;padding:22px 23px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.8);box-shadow:0 8px 26px rgba(34,48,45,.045)}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card h4{display:flex;align-items:center;gap:10px;margin-bottom:10px;color:var(--gj-night);font-size:15.5px;font-weight:700}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card h4::before{content:\"\";width:18px;height:2px;background:var(--gj-gold)}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card p,#recipe-es-ensalada-centollo-adriatico .gj-info-card li{color:var(--gj-ink2);font-size:14px;line-height:1.68}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card ul,#recipe-es-ensalada-centollo-adriatico .gj-info-card ol{margin-top:8px;padding-left:20px}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card li+li{margin-top:7px}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-es-ensalada-centollo-adriatico .gj-info-card--wide ul{columns:2;column-gap:34px}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-row{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:10px}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-row>div{min-width:0;padding:17px 15px 16px;border:1px solid var(--gj-line);border-radius:12px;background:rgba(255,253,249,.86)}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-row dt{margin-bottom:5px;color:var(--gj-muted);font-size:9.5px;font-weight:750;letter-spacing:.13em;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-row dd{color:var(--gj-night);font-size:17px;font-weight:700;font-variant-numeric:tabular-nums}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-cap{margin-top:12px;color:var(--gj-muted);font-size:12.5px;line-height:1.62}\n#recipe-es-ensalada-centollo-adriatico .gj-nutri-cap strong{color:var(--gj-ink)}\n#recipe-es-ensalada-centollo-adriatico .gj-close{position:relative;display:grid;gap:10px;padding:clamp(28px,4vw,40px);overflow:hidden;border-radius:var(--gj-radius-lg);background:radial-gradient(circle at 100% 0%,rgba(201,165,92,.18),transparent 23rem),linear-gradient(135deg,var(--gj-night),var(--gj-night2));color:#f3efe7;box-shadow:var(--gj-shadow)}\n#recipe-es-ensalada-centollo-adriatico .gj-close::before{content:\"\";position:absolute;top:0;bottom:0;left:0;width:4px;background:linear-gradient(to bottom,#d3b36d,var(--gj-gold))}\n#recipe-es-ensalada-centollo-adriatico .gj-close-kicker{color:#d6b970;font-size:10.5px;font-weight:700;letter-spacing:.18em;text-transform:uppercase}\n#recipe-es-ensalada-centollo-adriatico .gj-close-quote{max-width:840px;color:#f2eee5;font-family:var(--gj-serif);font-size:clamp(20px,2.7vw,27px);font-style:italic;line-height:1.42}\n#recipe-es-ensalada-centollo-adriatico .gj-close-copy{max-width:850px;color:#c9c5ba;font-size:14px;line-height:1.7}\n@media (min-width:760px){#recipe-es-ensalada-centollo-adriatico .gj-ing-grid,#recipe-es-ensalada-centollo-adriatico .gj-info-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-ensalada-centollo-adriatico .gj-info-card--wide{grid-column:1\/-1}#recipe-es-ensalada-centollo-adriatico .gj-nutri-row{grid-template-columns:repeat(6,minmax(0,1fr))}}\n@media (min-width:960px){#recipe-es-ensalada-centollo-adriatico .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}}\n@media (max-width:820px){#recipe-es-ensalada-centollo-adriatico .gj-facts{grid-template-columns:repeat(3,minmax(0,1fr))}}\n@media (max-width:680px){#recipe-es-ensalada-centollo-adriatico{width:min(100% - 16px,1120px);border-radius:20px}#recipe-es-ensalada-centollo-adriatico .gj-title{font-size:clamp(37px,12vw,52px)}#recipe-es-ensalada-centollo-adriatico .gj-facts{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-ensalada-centollo-adriatico .gj-sec{grid-template-columns:36px minmax(0,1fr)}#recipe-es-ensalada-centollo-adriatico .gj-sec::after{display:none}#recipe-es-ensalada-centollo-adriatico .gj-rail-head{grid-template-columns:1fr}#recipe-es-ensalada-centollo-adriatico .gj-rail-track{grid-template-columns:1fr;padding-left:4px}#recipe-es-ensalada-centollo-adriatico .gj-rail-track::before{top:7px;right:auto;bottom:7px;left:10px;width:1px;height:auto}#recipe-es-ensalada-centollo-adriatico .gj-rail-stop{padding:0 0 0 32px}#recipe-es-ensalada-centollo-adriatico .gj-steps>li{grid-template-columns:46px minmax(0,1fr);gap:14px;padding:17px 16px 17px 14px}#recipe-es-ensalada-centollo-adriatico .gj-steps>li::before{width:42px;height:42px;font-size:17px}#recipe-es-ensalada-centollo-adriatico .gj-info-card--wide ul{columns:1}}\n@media (max-width:430px){#recipe-es-ensalada-centollo-adriatico .gj-meta{display:grid;gap:5px}#recipe-es-ensalada-centollo-adriatico .gj-meta li+li::before{display:none}#recipe-es-ensalada-centollo-adriatico .gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-ensalada-centollo-adriatico .gj-hero figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-es-ensalada-centollo-adriatico .gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-es-ensalada-centollo-adriatico *,#recipe-es-ensalada-centollo-adriatico *::before,#recipe-es-ensalada-centollo-adriatico *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-es-ensalada-centollo-adriatico{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt}#recipe-es-ensalada-centollo-adriatico::before,#recipe-es-ensalada-centollo-adriatico .gj-hero{display:none}#recipe-es-ensalada-centollo-adriatico .gj-facts,#recipe-es-ensalada-centollo-adriatico .gj-nutri-row,#recipe-es-ensalada-centollo-adriatico .gj-ing-grid,#recipe-es-ensalada-centollo-adriatico .gj-info-grid,#recipe-es-ensalada-centollo-adriatico .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-ensalada-centollo-adriatico .gj-fact,#recipe-es-ensalada-centollo-adriatico .gj-nutri-row>div,#recipe-es-ensalada-centollo-adriatico .gj-ing-group,#recipe-es-ensalada-centollo-adriatico .gj-info-card,#recipe-es-ensalada-centollo-adriatico .gj-steps>li,#recipe-es-ensalada-centollo-adriatico .gj-pull,#recipe-es-ensalada-centollo-adriatico .gj-rail,#recipe-es-ensalada-centollo-adriatico .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-ensalada-centollo-adriatico .gj-rail,#recipe-es-ensalada-centollo-adriatico .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-es-ensalada-centollo-adriatico .gj-rail *,#recipe-es-ensalada-centollo-adriatico .gj-close *{color:#111!important}}\n<\/style>\n<section id=\"recipe-es-ensalada-centollo-adriatico\" lang=\"es\" aria-labelledby=\"recipe-title-es-ensalada-centollo-adriatico\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Adri\u00e1tico croata \u00b7 Marisco fr\u00edo \u00b7 Receta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-es-ensalada-centollo-adriatico\"><span class=\"gj-title-main\"><b>Ensalada adri\u00e1tica de centollo<\/b> servida en su caparaz\u00f3n<\/span><span class=\"gj-title-accent gj-serif\">con aceite de oliva, lim\u00f3n y perejil<\/span><\/h2>\n    <p class=\"gj-sub\">Carne de centollo cocido limpiada a mano y ali\u00f1ada con aceite de oliva, lim\u00f3n, perejil y pimienta, servida fr\u00eda dentro del caparaz\u00f3n con pan tostado.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Ensalada de marisco<\/strong><\/li><li>Cocina: <strong>Croata del Adri\u00e1tico<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n, limpieza y ali\u00f1o en fr\u00edo<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>4 entrantes<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Enfriado<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 385 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Adriatic-Spider-Crab-Salad-3.webp\" alt=\"Caparaz\u00f3n de centollo relleno de ensalada de carne blanca y rosada con perejil, pan y tenedor\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Ensalada adri\u00e1tica de centollo servida en el caparaz\u00f3n, con piezas de carne visibles y pan tostado.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-ensalada-centollo-adriatico\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-ensalada-centollo-adriatico\">C\u00f3mo conservar el sabor del centollo despu\u00e9s de cocerlo<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La ensalada de centollo del Adri\u00e1tico, conocida en distintos lugares como salata od rakovice o grancigula na salatu, se basa en una idea sencilla: cocer el crust\u00e1ceo, recuperar con paciencia toda la carne \u00fatil y ali\u00f1arla sin ocultar su sabor. El caparaz\u00f3n limpio funciona como recipiente y deja clara la procedencia del contenido. No es una ensalada cargada de verduras ni mayonesa. La carne blanca y rosada conserva el protagonismo, acompa\u00f1ada por aceite de oliva, lim\u00f3n, perejil y una cantidad prudente de pimienta.<\/p><blockquote class=\"gj-pull\">La carne se separa en piezas grandes y se ali\u00f1a con movimientos suaves; convertirla en pasta desperdicia su textura.<\/blockquote><p>El centollo debe adquirirse vivo de un proveedor fiable o comprarse ya cocido el mismo d\u00eda. Cuando se trabaja con ejemplares vivos, la manipulaci\u00f3n se realiza con pinzas y protecci\u00f3n para las manos. La cocci\u00f3n comienza en agua salada suficiente para cubrirlos. El tiempo depende del peso; dos ejemplares de unos ochocientos gramos necesitan alrededor de veinte a veinticinco minutos desde que el agua recupera el hervor. La carne queda opaca y la concha toma un tono naranja rojizo. Una cocci\u00f3n excesiva seca las patas y vuelve fibrosa la carne del cuerpo.<\/p><p>El enfriado debe ser r\u00e1pido, pero no hace falta sumergir el centollo durante mucho tiempo en hielo, ya que puede entrar agua en la cavidad. Se deja escurrir con el caparaz\u00f3n hacia abajo y despu\u00e9s se refrigera hasta que pueda manipularse. La limpieza exige atenci\u00f3n. Se separan patas y pinzas, se abre el cuerpo y se descartan branquias, saco estomacal y partes grises no comestibles. La carne se extrae con una cucharilla y una p\u00faa, revisando cada porci\u00f3n para retirar fragmentos de concha.<\/p><\/div><div class=\"gj-copy-col\"><p>Las piezas grandes se mantienen reconocibles. Desmenuzar toda la carne en fibras finas da una textura seca y borra la diferencia entre pinza, pata y cuerpo. Si el ejemplar contiene coral comestible en buen estado, puede mezclarse en una cantidad peque\u00f1a para aportar color y sabor; esta receta no lo exige. El caparaz\u00f3n destinado al servicio se lava con agua caliente, se enjuaga y se seca por completo. No se usa si est\u00e1 roto o conserva residuos de las partes descartadas.<\/p><p>El ali\u00f1o se prepara aparte. El zumo de lim\u00f3n se mezcla con sal y pimienta, y el aceite entra en hilo hasta formar una emulsi\u00f3n ligera. El ajo es opcional y se usa en una cantidad m\u00ednima; muchos cocineros prefieren omitirlo para proteger el sabor dulce del crust\u00e1ceo. El perejil se pica fino. La carne se mezcla con movimientos amplios, sin apretar. Despu\u00e9s reposa veinte minutos en fr\u00edo, tiempo suficiente para distribuir el ali\u00f1o sin que el \u00e1cido cambie demasiado la textura.<\/p><p>La ensalada se sirve fresca, no helada. Diez minutos fuera del frigor\u00edfico permiten percibir mejor el aroma. El caparaz\u00f3n se llena sin compactar y se coloca sobre un plato estable con pan tostado. Cada raci\u00f3n combina carne, ali\u00f1o y unas gotas de los jugos reservados del cuerpo, siempre que sean limpios. El resultado debe sentirse jugoso y ligero, con piezas de centollo visibles y sin charcos de aceite. La sencillez del plato hace que la calidad y la limpieza del marisco sean imposibles de disimular.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-ensalada-centollo-adriatico\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Cocci\u00f3n breve, limpieza paciente y reposo fr\u00edo<\/p><h3 id=\"recipe-timeline-es-ensalada-centollo-adriatico\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 10 min \u00b7 Enfriado: 30 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Preparar el agua salada y cocer los centollos.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Escurrir y enfriar antes de abrir el caparaz\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>Extraer la carne y revisar fragmentos de concha.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H20M\">1:20<\/time><span>Ali\u00f1ar, reposar y rellenar los caparazones.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> Dos centollos de unos ochocientos gramos se cuecen en agua salada durante veinte a veinticinco minutos desde que vuelve el hervor. Una vez fr\u00edos, se separan patas y pinzas, se abre el cuerpo y se retiran todas las partes no comestibles. La carne se extrae en piezas grandes y se revisa para eliminar fragmentos de concha. El caparaz\u00f3n se limpia y se seca. Un ali\u00f1o de lim\u00f3n, aceite de oliva, perejil, sal y pimienta se mezcla con la carne sin aplastarla. La ensalada reposa veinte minutos en fr\u00edo y se sirve dentro del caparaz\u00f3n con pan tostado. Debe quedar fresca, jugosa y claramente compuesta por carne de centollo, no por una pasta homog\u00e9nea.<\/p><\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-ensalada-centollo-adriatico\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-ensalada-centollo-adriatico\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-es-ensalada-centollo-adriatico\"><h4 id=\"recipe-ingredients-1-es-ensalada-centollo-adriatico\">Para cocer y limpiar el centollo<\/h4><ul><li><strong>2 centollos vivos de unos 800 g cada uno<\/strong><\/li><li><strong>4 l de agua<\/strong><\/li><li><strong>140 g de sal marina para el agua<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-es-ensalada-centollo-adriatico\"><h4 id=\"recipe-ingredients-2-es-ensalada-centollo-adriatico\">Para el ali\u00f1o y el servicio<\/h4><ul><li><strong>60 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>30 ml de zumo de lim\u00f3n<\/strong><\/li><li><strong>15 g de perejil picado<\/strong><\/li><li><strong>1 diente peque\u00f1o de ajo muy picado, opcional<\/strong><\/li><li><strong>2 g de pimienta negra o blanca<\/strong><\/li><li><strong>2 g de sal fina, solo despu\u00e9s de probar<\/strong><\/li><li><strong>200 g de pan r\u00fastico en rebanadas<\/strong><\/li><li><strong>10 ml de aceite de oliva para tostar el pan<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene crust\u00e1ceos y gluten. El pan puede sustituirse por una versi\u00f3n sin gluten. El ajo es opcional y puede omitirse sin alterar la estructura de la ensalada.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-ensalada-centollo-adriatico\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-ensalada-centollo-adriatico\">Cocci\u00f3n, limpieza y ali\u00f1o<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Cocci\u00f3n y enfriado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Preparar el agua<\/p><p class=\"gj-step-x\">Llevar a ebullici\u00f3n 4 litros de agua con 140 g de sal en una olla amplia. Sujetar los centollos con pinzas y sumergirlos con el caparaz\u00f3n primero.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocer los centollos<\/p><p class=\"gj-step-x\">Cuando el agua recupere el hervor, cocinar 20\u201325 minutos seg\u00fan el peso. <span class=\"gj-cue\">La concha debe quedar rojiza y la carne, al abrir despu\u00e9s, debe ser opaca.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Escurrir y enfriar<\/p><p class=\"gj-step-x\">Retirar con pinzas, colocar con el caparaz\u00f3n hacia abajo durante 10 minutos y refrigerar 20 minutos, hasta poder manipularlos con seguridad.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Limpieza<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Separar patas y cuerpo<\/p><p class=\"gj-step-x\">Retirar patas y pinzas. Abrir el caparaz\u00f3n y desechar branquias, saco estomacal y partes grises no comestibles.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Extraer la carne<\/p><p class=\"gj-step-x\">Romper pinzas y patas con cuidado. Sacar la carne con una p\u00faa y una cucharilla, manteniendo piezas grandes. Revisar con los dedos para eliminar fragmentos de concha.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Preparar el recipiente<\/p><p class=\"gj-step-x\">Lavar el caparaz\u00f3n con agua caliente, enjuagar y secar por completo. No usar piezas quebradas.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Ali\u00f1o y servicio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Emulsionar el ali\u00f1o<\/p><p class=\"gj-step-x\">Mezclar lim\u00f3n, pimienta y sal; incorporar 60 ml de aceite en hilo. A\u00f1adir perejil y, si se usa, una cantidad m\u00ednima de ajo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ali\u00f1ar sin romper<\/p><p class=\"gj-step-x\">Mezclar la carne con el ali\u00f1o mediante movimientos amplios. Refrigerar 20 minutos y volver a probar antes de servir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tostar y presentar<\/p><p class=\"gj-step-x\">Pincelar el pan con 10 ml de aceite y tostarlo. Rellenar los caparazones sin compactar y servir con el pan.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-ensalada-centollo-adriatico\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-ensalada-centollo-adriatico\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve como entrante, con el caparaz\u00f3n apoyado en un plato ovalado y una o dos tostadas por persona. Un vino blanco seco y mineral acompa\u00f1a bien. La ensalada se deja diez minutos fuera del frigor\u00edfico antes de comer para que el aceite recupere fluidez.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>La carne cocida y ali\u00f1ada se conserva hasta 1 d\u00eda a 4 \u00b0C o menos. No debe permanecer m\u00e1s de 2 horas a temperatura ambiente. El caparaz\u00f3n limpio se guarda separado y seco. No se recomienda congelar la ensalada ali\u00f1ada; la carne sin ali\u00f1o puede congelarse 1 mes.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir el lim\u00f3n por vinagre de vino blanco, usando 20 ml.<\/li><li>A\u00f1adir una cucharadita de alcaparras picadas para una acidez salina.<\/li><li>Omitir el ajo y aumentar el perejil para un perfil m\u00e1s limpio.<\/li><li>Servir la carne sobre hojas de lechuga tierna cuando no se desea usar el caparaz\u00f3n.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tres notas de cocina<\/h4><ol><li>La carne se revisa dos veces para retirar fragmentos de concha.<\/li><li>Las piezas grandes se mezclan con esp\u00e1tula y no con batidor.<\/li><li>El ali\u00f1o se sala despu\u00e9s de probar la carne, que ya conserva sal de la cocci\u00f3n.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande con tapa<\/li><li>Pinzas largas<\/li><li>Mazo peque\u00f1o o cascanueces<\/li><li>P\u00faa para marisco<\/li><li>Cucharilla<\/li><li>Guantes resistentes<\/li><li>Bandeja para separar carne y residuos<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-ensalada-centollo-adriatico\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-ensalada-centollo-adriatico\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\">\n      <div><dt>Calor\u00edas<\/dt><dd>\u2248 385 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 740 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Raci\u00f3n:<\/strong> 1\/4 de la ensalada con 50 g de pan. <strong>Al\u00e9rgenos principales:<\/strong> crust\u00e1ceos y gluten. Los valores son una estimaci\u00f3n aproximada basada en referencias est\u00e1ndar; pueden variar seg\u00fan marcas, recortes, absorci\u00f3n de aceite, desalado y tama\u00f1o final de la porci\u00f3n.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Piezas dulces de centollo, ali\u00f1o ligero y un caparaz\u00f3n que funciona como servicio, no como decoraci\u00f3n vac\u00eda.<\/p><p class=\"gj-close-copy\">La mayor parte del trabajo ocurre despu\u00e9s de la cocci\u00f3n. Limpiar con m\u00e9todo, conservar piezas grandes y sazonar con moderaci\u00f3n permite que la carne mantenga el sabor y la textura que justifican este plato fr\u00edo.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-ensalada-centollo-adriatico\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Ensalada adri\u00e1tica de centollo servida en su caparaz\u00f3n con aceite de oliva, lim\u00f3n y perejil\",\n  \"description\": \"Carne de centollo cocido limpiada a mano y ali\u00f1ada con aceite de oliva, lim\u00f3n, perejil y pimienta, servida fr\u00eda dentro del caparaz\u00f3n con pan tostado.\",\n  \"inLanguage\": \"es\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Adriatic-Spider-Crab-Salad-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Adriatic-Spider-Crab-Salad-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Adriatic-Spider-Crab-Salad-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croata del Adri\u00e1tico\",\n  \"recipeCategory\": \"Ensalada de marisco\",\n  \"cookingMethod\": \"Cocci\u00f3n, limpieza y ali\u00f1o en fr\u00edo\",\n  \"keywords\": \"ensalada adri\u00e1tica de centollo, receta de grancigula na salatu, centollo servido en su caparaz\u00f3n, c\u00f3mo limpiar un centollo cocido, ensalada croata de marisco\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"4 raciones de entrante\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"385 kcal\",\n    \"carbohydrateContent\": \"28 g\",\n    \"proteinContent\": \"31 g\",\n    \"fatContent\": \"16 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"740 mg\",\n    \"servingSize\": \"1\/4 de la ensalada con 50 g de pan\"\n  },\n  \"recipeIngredient\": [\n    \"2 centollos de unos 800 g cada uno\",\n    \"4 l de agua\",\n    \"140 g de sal marina\",\n    \"60 ml de aceite de oliva virgen extra\",\n    \"30 ml de zumo de lim\u00f3n\",\n    \"15 g de perejil picado\",\n    \"1 diente peque\u00f1o de ajo\",\n    \"2 g de pimienta\",\n    \"2 g de sal fina\",\n    \"200 g de pan r\u00fastico\",\n    \"10 ml de aceite de oliva\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Cocci\u00f3n y enfriado\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Preparar el agua\",\n          \"text\": \"Llevar a ebullici\u00f3n 4 litros de agua con 140 g de sal en una olla amplia. Sujetar los centollos con pinzas y sumergirlos con el caparaz\u00f3n primero.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cocer los centollos\",\n          \"text\": \"Cuando el agua recupere el hervor, cocinar 20\u201325 minutos seg\u00fan el peso. La concha debe quedar rojiza y la carne, al abrir despu\u00e9s, debe ser opaca.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Escurrir y enfriar\",\n          \"text\": \"Retirar con pinzas, colocar con el caparaz\u00f3n hacia abajo durante 10 minutos y refrigerar 20 minutos, hasta poder manipularlos con seguridad.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Limpieza\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Separar patas y cuerpo\",\n          \"text\": \"Retirar patas y pinzas. Abrir el caparaz\u00f3n y desechar branquias, saco estomacal y partes grises no comestibles.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Extraer la carne\",\n          \"text\": \"Romper pinzas y patas con cuidado. Sacar la carne con una p\u00faa y una cucharilla, manteniendo piezas grandes. Revisar con los dedos para eliminar fragmentos de concha.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Preparar el recipiente\",\n          \"text\": \"Lavar el caparaz\u00f3n con agua caliente, enjuagar y secar por completo. No usar piezas quebradas.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Ali\u00f1o y servicio\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Emulsionar el ali\u00f1o\",\n          \"text\": \"Mezclar lim\u00f3n, pimienta y sal; incorporar 60 ml de aceite en hilo. A\u00f1adir perejil y, si se usa, una cantidad m\u00ednima de ajo.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ali\u00f1ar sin romper\",\n          \"text\": \"Mezclar la carne con el ali\u00f1o mediante movimientos amplios. Refrigerar 20 minutos y volver a probar antes de servir.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Tostar y presentar\",\n          \"text\": \"Pincelar el pan con 10 ml de aceite y tostarlo. Rellenar los caparazones sin compactar y servir con el pan.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-es-ensalada-centollo-adriatico\">\n(function(){\n  var schemaId='recipe-schema-es-ensalada-centollo-adriatico';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      pageUrl=pageUrl.split('#')[0].split('?')[0];\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeSection=q('#recipe-es-ensalada-centollo-adriatico[lang]');\n      var language=(recipeSection && recipeSection.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : window.location.href;\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if(!pub && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          pub=utc(post.date_gmt || post.date);\n          if(!mod) mod=utc(post.modified_gmt || post.modified);\n          if(post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Carne de centollo cocido extra\u00edda a mano, ali\u00f1ada con aceite de oliva, lim\u00f3n y perejil, y servida fr\u00eda en el caparaz\u00f3n con pan tostado.<\/p>\n","protected":false},"featured_media":3772,"parent":3738,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[130,131],"tsh_national_cuisine":[127],"class_list":["post-3771","tsh_food","type-tsh_food","status-publish","has-post-thumbnail","tsh_dish_type-ensaladas","tsh_dish_type-ensaladas-de-carne-pescado-y-marisco","tsh_national_cuisine-croacia"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tsh_food\/3771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tsh_food\/3738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/media\/3772"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/media?parent=3771"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tags?post=3771"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tsh_dish_type?post=3771"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/es\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}