{"id":42225,"date":"2026-04-27T17:25:56","date_gmt":"2026-04-27T15:25:56","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/algadir-arros-col-i-fesols\/"},"modified":"2026-06-13T16:45:26","modified_gmt":"2026-06-13T14:45:26","slug":"algadir-arroz-col-y-alubias","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/algadir-arroz-col-y-alubias\/","title":{"rendered":"Algadir &#8211; Arroz, col y alubias"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">ARROZ, COL Y ALUBIAS<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-1.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>Joan Capilla, chef y propietario del restaurante Algadir<\/strong>, ha trabajado tres platos con un fuerte peso identitario para la cocina de Tortosa. El abadejo en suc, que nos remite tanto al Mercado como al contexto festivo de la Semana Santa. Por otra parte, el arroz con col y alubias, un plato de olla que representa tanto a Tortosa como a buena parte del territorio del Delta. Finalmente, tambi\u00e9n trabaja un plato, el manjar blanco, que nos transporta a una cocina lejana en el tiempo y que hoy consumimos como postre.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECETA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-2.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-2.jpg\"><div id=\"81c585bfd6\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/zOq2K-bSJpU\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#81c585bfd6').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">Elaboraci\u00f3n<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Se presenta una reinterpretaci\u00f3n de uno de los platos m\u00e1s emblem\u00e1ticos del territorio: el <strong>arroz con col y alubias<\/strong>. Se trata de una elaboraci\u00f3n profundamente arraigada en la cocina tradicional, asociada a los recuerdos familiares y al aprovechamiento de los ingredientes.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">La base del plato parte de un sofrito intenso elaborado con diferentes partes del cerdo, como la careta, las manitas y la oreja, junto con la col. Todos estos ingredientes se cocinan lentamente hasta obtener un conjunto bien concentrado y sabroso, que define el car\u00e1cter del plato. Paralelamente, se prepara una picada de ajo y perejil, que aportar\u00e1 frescura y potenciar\u00e1 los aromas finales. Tambi\u00e9n se trabaja con un arroz carnaroli del Delta del Ebro, escogido por su capacidad para absorber el sabor del caldo y mantener una buena textura.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Para comenzar la cocci\u00f3n del arroz, se a\u00f1ade una peque\u00f1a cantidad de aceite, aproximadamente un 20 % del total, junto con el sofrito de col y carne. A continuaci\u00f3n, se incorpora el arroz y la picada, y se deja sofre\u00edr ligeramente para que se impregne de todos los sabores.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">A continuaci\u00f3n, se a\u00f1ade el caldo de cerdo caliente y se rectifica de sal. El arroz se deja cocer de manera regular y, cuando faltan aproximadamente cuatro o cinco minutos para finalizar la cocci\u00f3n, se incorporan las alubias para que terminen de cocinarse dentro del propio arroz.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-4-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Por otro lado, una parte de las carnes utilizadas en el sofrito se trabaja de manera independiente para aportar contraste de texturas. Las manitas, la oreja y el morro se cocinan a baja temperatura y posteriormente se marcan a la plancha para conseguir una superficie crujiente. El mismo proceso se sigue con la papada, que queda melosa en su interior y ligeramente dorada por fuera.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En el momento del montaje, el arroz se dispone como base del plato. Sobre \u00e9l se colocan la morcilla de cebolla, la papada cocinada a baja temperatura y terminada a la plancha y, finalmente, la col, que refuerza el v\u00ednculo con la receta original.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-Arros-col-i-fesols-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">El resultado es un arroz con col y alubias que mantiene toda la intensidad y la esencia de la cocina tradicional, pero con un tratamiento m\u00e1s preciso de los ingredientes y un juego de texturas que enriquece la experiencia final.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42225","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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