{"id":14258,"date":"2022-05-23T11:43:22","date_gmt":"2022-05-23T11:43:22","guid":{"rendered":"https:\/\/visitatavernes.es\/?page_id=14258"},"modified":"2026-06-05T09:28:27","modified_gmt":"2026-06-05T09:28:27","slug":"arros-de-vigilia","status":"publish","type":"page","link":"https:\/\/www.visitatavernes.es\/ca\/arros-de-vigilia\/","title":{"rendered":"Arr\u00f2s de vigilia"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"14258\" class=\"elementor elementor-14258 elementor-14248\" wpc-filter-elementor-widget=\"1\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e609a4b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e609a4b\" data-element_type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false,&quot;ekit_has_onepagescroll_dot&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8ff3424\" data-id=\"8ff3424\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b481d30 elementor-widget elementor-widget-html\" data-id=\"b481d30\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<link href=\"https:\/\/www.visitatavernes.es\/ca\/arros-de-vigilia\/\" rel=\"canonical\"\/>\r\n<section aria-labelledby=\"vt-arros-vigilia-title\" class=\"vt-gastronomia\" id=\"vt-arros-vigilia\">\r\n<script type=\"application\/ld+json\">\r\n{\r\n  \"@context\":\"https:\/\/schema.org\",\r\n  \"@graph\":[\r\n    {\r\n      \"@type\":\"WebPage\",\r\n      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\"@id\":\"https:\/\/www.visitatavernes.es\/ca\/arros-de-vigilia\/#recipe\",\r\n      \"name\":\"Arr\u00f2s de vig\u00edlia\",\r\n      \"description\":\"Recepta tradicional de Tavernes de la Valldigna elaborada en cassola de test amb arr\u00f2s, mandonguilles d\u2019abadejo, cigrons cuits, panses, tomaca natural triturada, cabe\u00e7a d\u2019alls, oli d\u2019oliva, safr\u00e0, pebre roig i sal.\",\r\n      \"recipeCuisine\":\"Cuina tradicional de Tavernes de la Valldigna\",\r\n      \"recipeCategory\":\"Arr\u00f2s al forn tradicional\",\r\n      \"keywords\":\"arr\u00f2s de vig\u00edlia, recepta tradicional de Tavernes de la Valldigna, gastronomia de la Valldigna, arr\u00f2s al forn amb abadejo\",\r\n      \"recipeIngredient\":[\"400 g d\u2019arr\u00f2s\",\"16 mandonguilles d\u2019abadejo\",\"250 g de cigrons cuits\",\"150 g de panses\",\"125 g de tomaca natural triturada\",\"1 cabe\u00e7a d\u2019alls\",\"Oli d\u2019oliva\",\"800 ml d\u2019aigua\",\"Safr\u00e0\",\"Pebre roig en pols\",\"Sal\"],\r\n      \"recipeInstructions\":[\"Posar les panses a remulla durant un parell d\u2019hores.\",\"Sofregir la cabe\u00e7a d\u2019alls i reservar-la.\",\"Marcar lleugerament les mandonguilles d\u2019abadejo perqu\u00e8 queden cuites per fora i tendres per dins.\",\"Sofregir les panses, els cigrons, la tomaca i un poc de pebre roig.\",\"Posar en la cassola de test l\u2019arr\u00f2s, el sofregit, les mandonguilles, la cabe\u00e7a d\u2019alls i l\u2019aigua amb safr\u00e0.\",\"Rectificar de sal.\",\"Coure al forn a 200 \u00baC durant 25 o 30 minuts.\"]\r\n    },\r\n    {\r\n      \"@type\":\"BreadcrumbList\",\r\n      \"@id\":\"https:\/\/www.visitatavernes.es\/ca\/arros-de-vigilia\/#breadcrumb\",\r\n      \"itemListElement\":[\r\n        {\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inici\",\"item\":\"https:\/\/www.visitatavernes.es\/\"},\r\n        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.recipe-media{min-height:0;height:auto;align-self:stretch;display:flex}#vt-arros-vigilia .recipe-media a{display:flex;width:100%;height:100%}#vt-arros-vigilia .image-frame img,#vt-arros-vigilia .recipe-media img{width:100%;height:100%;min-height:0;object-fit:cover}}\r\n<\/style>\r\n<div class=\"layout\" id=\"top\">\r\n<aside aria-label=\"Navegaci\u00f3 de la recepta\" class=\"side-nav\">\r\n<h3>Arr\u00f2s de vig\u00edlia<\/h3>\r\n<a class=\"switch\" href=\"https:\/\/www.visitatavernes.es\/ca\/receptes\/\" rel=\"noopener\" target=\"_blank\">Tornar a receptes<\/a>\r\n<select aria-label=\"Anar a una secci\u00f3\" class=\"recipe-select\" id=\"recipeSelect\"><option value=\"\">Selecciona una secci\u00f3<\/option><option value=\"origen\">Origen i tradici\u00f3<\/option><option value=\"ingredients\">Ingredients<\/option><option value=\"preparacio\">Preparaci\u00f3<\/option><option value=\"punt\">El punt de l\u2019arr\u00f2s<\/option><option value=\"imatges\">Imatges<\/option><option value=\"consells\">Consells finals<\/option><\/select>\r\n<div class=\"nav-links\"><a href=\"#origen\">Origen i tradici\u00f3<\/a><a href=\"#ingredients\">Ingredients<\/a><a href=\"#preparacio\">Preparaci\u00f3 pas a pas<\/a><a href=\"#punt\">El punt de l\u2019arr\u00f2s<\/a><a href=\"#imatges\">Imatges<\/a><a href=\"#consells\">Consells finals<\/a><\/div>\r\n<a href=\"#top\">Tornar amunt<\/a>\r\n<\/aside>\r\n<div class=\"main-content\"><main>\r\n<section class=\"section\"><div class=\"hero-grid\"><article class=\"card hero-copy\"><span class=\"eyebrow\">Gastronomia tradicional \u00b7 Tavernes de la Valldigna<\/span><h1 id=\"vt-arros-vigilia-title\">Arr\u00f2s de vig\u00edlia, una recepta tradicional de Tavernes<\/h1><p class=\"lead\">L\u2019<strong>arr\u00f2s de vig\u00edlia<\/strong> \u00e9s una de les receptes m\u00e9s representatives de la cuina tradicional de Tavernes de la Valldigna. \u00c9s un arr\u00f2s al forn vinculat a la Quaresma i als dies de vig\u00edlia, quan la cuina familiar substitu\u00efa la carn per ingredients com l\u2019abadejo, els cigrons i les panses.<\/p><p class=\"lead\">El resultat \u00e9s un plat singular, de sabor intens i contrastat, que combina la for\u00e7a de les mandonguilles d\u2019abadejo, la dol\u00e7or de les panses, la textura dels cigrons i l\u2019aroma del safr\u00e0 i del pebre roig.<\/p><\/article><figure class=\"image-frame\"><img decoding=\"async\" alt=\"Arr\u00f2s de vig\u00edlia tradicional de Tavernes de la Valldigna\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2026\/04\/05_arroz_de_vigilia.jpeg\"\/><span>Arr\u00f2s de vig\u00edlia<\/span><\/figure><\/div><\/section>\r\n<section class=\"section\" id=\"origen\"><div class=\"section-box intro-grid\"><figure class=\"image-frame\"><img decoding=\"async\" alt=\"Arr\u00f2s de vig\u00edlia en cassola tradicional\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2023\/02\/ARROS-VIGILIA-scaled.jpg\"\/><span>Tradici\u00f3 de Quaresma<\/span><\/figure><article class=\"intro-text\"><h2>Un plat de vig\u00edlia amb mem\u00f2ria local<\/h2><p>L\u2019arr\u00f2s de vig\u00edlia forma part de la mem\u00f2ria gastron\u00f2mica de Tavernes de la Valldigna. Tradicionalment s\u2019associa als dies de Quaresma i de vig\u00edlia, quan les normes religioses limitaven el consum de carn i feien que el peix conservat, especialment l\u2019abadejo, tinguera un paper central en la cuina dom\u00e8stica.<\/p><p>Com moltes receptes populars, naix de l\u2019aprofitament dels productes disponibles en el rebost: arr\u00f2s, cigrons, panses, alls, tomaca, safr\u00e0 i pebre roig. L\u2019abadejo, conservat en sal, permetia disposar de peix durant llargues temporades i donava al plat una intensitat molt caracter\u00edstica.<\/p><p>La cassola de test i el forn s\u00f3n tamb\u00e9 part de la identitat d\u2019esta recepta. El forn concentra els sabors, cou l\u2019arr\u00f2s de manera uniforme i dona al plat eixe punt tradicional que el diferencia d\u2019altres arrossos de cullera o de paella.<\/p><\/article><\/div><\/section>\r\n<section class=\"section\" id=\"ingredients\"><div class=\"section-box\"><h2>Ingredients<\/h2><p class=\"lead\">La recepta combina ingredients de rebost amb productes de sabor intens. Les panses aporten el contrast dol\u00e7, els cigrons donen cos i les mandonguilles d\u2019abadejo substitueixen la carn pr\u00f2pia d\u2019altres arrossos al forn.<\/p><div class=\"recipe-card\"><div class=\"recipe-layout reverse\"><div class=\"recipe-media\"><a href=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2021\/04\/arros-al-forn-amb-mandonguilles-1200x700_c.jpg\" rel=\"noopener\" target=\"_blank\"><img decoding=\"async\" alt=\"Arr\u00f2s al forn amb mandonguilles d\u2019abadejo\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2021\/04\/arros-al-forn-amb-mandonguilles-1200x700_c.jpg\"\/><\/a><\/div><div class=\"recipe-panel\"><div class=\"recipe-panel-head\"><h3>Arr\u00f2s de vig\u00edlia<\/h3><div class=\"meta\"><span class=\"pill\">Recepta de Tavernes<\/span><span class=\"pill\">Arr\u00f2s al forn<\/span><span class=\"pill\">Cuina de Quaresma<\/span><\/div><\/div><h4>Ingredients:<\/h4><ul><li><strong>400 g d\u2019arr\u00f2s.<\/strong><\/li><li><strong>16 mandonguilles d\u2019abadejo.<\/strong><\/li><li><strong>250 g de cigrons cuits.<\/strong><\/li><li><strong>150 g de panses.<\/strong><\/li><li><strong>125 g de tomaca natural triturada.<\/strong><\/li><li><strong>1 cabe\u00e7a d\u2019alls.<\/strong><\/li><li><strong>Oli d\u2019oliva.<\/strong><\/li><li><strong>800 ml d\u2019aigua.<\/strong><\/li><li><strong>Safr\u00e0.<\/strong><\/li><li><strong>Pebre roig en pols.<\/strong><\/li><li><strong>Sal.<\/strong><\/li><\/ul><\/div><\/div><\/div><div class=\"info-grid\"><div class=\"info-card\"><strong>Abadejo<\/strong><span>\u00c9s l\u2019ingredient que dona personalitat al plat i recorda la cuina de vig\u00edlia, sense carn.<\/span><\/div><div class=\"info-card\"><strong>Panses<\/strong><span>Aporten el contrast dol\u00e7 que fa este arr\u00f2s especialment reconeixible.<\/span><\/div><div class=\"info-card\"><strong>Cassola de test<\/strong><span>Ajuda a repartir la calor i a aconseguir una cocci\u00f3 m\u00e9s tradicional.<\/span><\/div><\/div><\/div><\/section>\r\n<section class=\"section\" id=\"preparacio\"><div class=\"section-box\"><h2>Preparaci\u00f3 pas a pas<\/h2><p class=\"lead\">La clau de l\u2019arr\u00f2s de vig\u00edlia \u00e9s preparar b\u00e9 cada ingredient abans de muntar la cassola. Les panses s\u2019han d\u2019hidratar, les mandonguilles nom\u00e9s s\u2019han de marcar i el sofregit ha de quedar sabor\u00f3s sense cremar el pebre roig.<\/p><div class=\"step-grid\"><article class=\"step-card\"><p><span class=\"step-num\">1<\/span><b>Posar les panses a remulla.<\/b> Un parell d\u2019hores abans de comen\u00e7ar, posem les panses en aigua. Aix\u00ed recuperen humitat, queden m\u00e9s tendres i aporten una dol\u00e7or m\u00e9s equilibrada durant la cocci\u00f3 al forn.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">2<\/span><b>Sofregir la cabe\u00e7a d\u2019alls.<\/b> En un perolet o paella fonda posem oli d\u2019oliva i sofregim la cabe\u00e7a d\u2019alls sencera. Ha de daurar-se lleugerament i perfumar l\u2019oli, per\u00f2 sense cremar-se. Quan estiga feta, la retirem i la reservem.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">3<\/span><b>Marcar les mandonguilles d\u2019abadejo.<\/b> En el mateix oli passem les mandonguilles nom\u00e9s uns minuts. L\u2019objectiu \u00e9s que la capa exterior quede cuita i agafe consist\u00e8ncia, per\u00f2 que per dins continuen tendres, perqu\u00e8 acabaran de fer-se dins del forn.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">4<\/span><b>Preparar el sofregit.<\/b> Afegim les panses escorregudes i els cigrons cuits. Els sofregim suaument perqu\u00e8 absorbisquen el sabor de l\u2019oli i dels alls. Despr\u00e9s incorporem la tomaca natural triturada i la deixem reduir fins que perda part de l\u2019aigua.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">5<\/span><b>Afegir el pebre roig.<\/b> Quan la tomaca ja est\u00e0 sofregida, posem un poquet de pebre roig en pols i remenem de seguida. Este pas s\u2019ha de fer amb atenci\u00f3, perqu\u00e8 el pebre roig es crema f\u00e0cilment i pot donar un gust amarg.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">6<\/span><b>Muntar la cassola.<\/b> En una cassola de test repartim l\u2019arr\u00f2s, el sofregit de panses, cigrons i tomaca, les mandonguilles d\u2019abadejo i la cabe\u00e7a d\u2019alls reservada. Cal procurar que els ingredients queden ben distribu\u00efts.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">7<\/span><b>Afegir l\u2019aigua i el safr\u00e0.<\/b> Incorporem els 800 ml d\u2019aigua, el safr\u00e0 i la sal. Si l\u2019aigua est\u00e0 t\u00e8bia o calenta, ajudar\u00e0 a mantindre millor el ritme de cocci\u00f3 quan la cassola entre al forn.<\/p><\/article><article class=\"step-card\"><p><span class=\"step-num\">8<\/span><b>Coure al forn.<\/b> Amb el forn calent a <strong>200 \u00baC<\/strong>, posem la cassola durant uns <strong>25 o 30 minuts<\/strong>. L\u2019arr\u00f2s ha d\u2019absorbir el l\u00edquid, quedar cuit per\u00f2 sencer, i presentar una superf\u00edcie lleugerament daurada.<\/p><\/article><\/div><\/div><\/section>\r\n<section class=\"section\" id=\"punt\"><div class=\"section-box\"><h2>El punt de l\u2019arr\u00f2s<\/h2><p class=\"lead\">En un arr\u00f2s al forn, el punt final dep\u00e9n de la proporci\u00f3 de l\u00edquid, de la for\u00e7a del forn i de la cassola. Per aix\u00f2 \u00e9s important observar el proc\u00e9s i deixar reposar el plat abans de servir.<\/p><div class=\"info-grid\"><div class=\"info-card\"><strong>No remoure<\/strong><span>Una vegada la cassola entra al forn, conv\u00e9 no remoure l\u2019arr\u00f2s perqu\u00e8 el gra es coga de manera uniforme.<\/span><\/div><div class=\"info-card\"><strong>Reposar abans de servir<\/strong><span>Uns minuts de rep\u00f2s ajuden que el gra s\u2019assente i que els sabors queden m\u00e9s integrats.<\/span><\/div><div class=\"info-card\"><strong>Controlar la sal<\/strong><span>Les mandonguilles d\u2019abadejo poden aportar intensitat salina, per aix\u00f2 \u00e9s millor rectificar amb prud\u00e8ncia.<\/span><\/div><div class=\"info-card\"><strong>Buscar el contrast<\/strong><span>El car\u00e0cter del plat naix de l\u2019equilibri entre l\u2019abadejo, les panses, els cigrons i el sofregit.<\/span><\/div><div class=\"info-card\"><strong>Forn ben calent<\/strong><span>El forn a 200 \u00baC ajuda que l\u2019arr\u00f2s absorbisca el caldo i que la superf\u00edcie quede ben acabada.<\/span><\/div><div class=\"info-card\"><strong>Cassola adequada<\/strong><span>La cassola de test \u00e9s ideal per a mantindre una cocci\u00f3 tradicional i repartir la calor.<\/span><\/div><\/div><\/div><\/section>\r\n<section class=\"section\" id=\"imatges\"><div class=\"section-box\"><h2>Imatges de l\u2019arr\u00f2s de vig\u00edlia<\/h2><p class=\"lead\">Les imatges mostren l\u2019aspecte caracter\u00edstic d\u2019este arr\u00f2s al forn: una cassola tradicional, el gra solt i daurat, les mandonguilles d\u2019abadejo, els cigrons i el contrast de les panses.<\/p><div class=\"gallery\"><div class=\"recipe-media\"><a href=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2026\/04\/05_arroz_de_vigilia.jpeg\" rel=\"noopener\" target=\"_blank\"><img decoding=\"async\" alt=\"Arr\u00f2s de vig\u00edlia tradicional de Tavernes\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2026\/04\/05_arroz_de_vigilia.jpeg\"\/><\/a><\/div><div class=\"recipe-media\"><a href=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2023\/02\/ARROS-VIGILIA-scaled.jpg\" rel=\"noopener\" target=\"_blank\"><img decoding=\"async\" alt=\"Cassola d\u2019arr\u00f2s de vig\u00edlia\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2023\/02\/ARROS-VIGILIA-scaled.jpg\"\/><\/a><\/div><div class=\"recipe-media\"><a href=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2021\/04\/arros-al-forn-amb-mandonguilles-1200x700_c.jpg\" rel=\"noopener\" target=\"_blank\"><img decoding=\"async\" alt=\"Arr\u00f2s al forn amb mandonguilles d\u2019abadejo\" src=\"https:\/\/www.visitatavernes.es\/wp-content\/uploads\/2021\/04\/arros-al-forn-amb-mandonguilles-1200x700_c.jpg\"\/><\/a><\/div><\/div><\/div><\/section>\r\n<section class=\"section\" id=\"consells\"><div class=\"footer-note\"><h2>Un arr\u00f2s que conserva la tradici\u00f3 de Tavernes<\/h2><p>L\u2019arr\u00f2s de vig\u00edlia \u00e9s una recepta que mant\u00e9 viva la mem\u00f2ria gastron\u00f2mica de Tavernes de la Valldigna. La seua combinaci\u00f3 d\u2019arr\u00f2s, abadejo, cigrons i panses recorda una cuina de calendari, de rebost i de forn, transmesa durant generacions en les cases de la localitat.<\/p><\/div><\/section>\r\n<\/main><\/div><\/div>\r\n<div aria-hidden=\"true\" class=\"lightbox\"><button aria-label=\"Tancar\" class=\"lightbox-close\" type=\"button\">\u00d7<\/button><img decoding=\"async\" alt=\"\" class=\"lightbox-image\" src=\"\"\/><\/div>\r\n<\/section>\r\n<script>(function(){const root=document.getElementById('vt-arros-vigilia');if(!root)return;const lightbox=root.querySelector('.lightbox');const lightboxImage=root.querySelector('.lightbox-image');const closeButton=root.querySelector('.lightbox-close');if(!lightbox||!lightboxImage||!closeButton)return;root.querySelectorAll('.recipe-media a,.image-frame').forEach(function(el){el.addEventListener('click',function(e){const 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L\u2019arr\u00f2s de vig\u00edlia \u00e9s una de les receptes m\u00e9s representatives de la cuina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-14258","page","type-page","status-publish","hentry"],"acf":[],"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"root","author_link":"https:\/\/www.visitatavernes.es\/ca\/author\/root\/"},"rttpg_comment":0,"rttpg_category":" <a href=\"https:\/\/www.visitatavernes.es\/ca\/?taxonomy=translation_priority&#038;term=opcional-ca\" rel=\"tag\">Opcional<\/a>","rttpg_excerpt":"Arr\u00f2s de vig\u00edlia Tornar a receptes Selecciona una secci\u00f3Origen i tradici\u00f3IngredientsPreparaci\u00f3El punt de l\u2019arr\u00f2sImatgesConsells finals Origen i tradici\u00f3IngredientsPreparaci\u00f3 pas a pasEl punt de l\u2019arr\u00f2sImatgesConsells finals Tornar amunt Gastronomia tradicional \u00b7 Tavernes de la Valldigna Arr\u00f2s de vig\u00edlia, una recepta tradicional de Tavernes L\u2019arr\u00f2s de vig\u00edlia \u00e9s una de les receptes m\u00e9s representatives de la 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