{"type":"rich","html":"<script src=\"https:\/\/avui.cat\/media\/epa\/iframeresizer\/iframeResizer.min.js\"><\/script><iframe class=\"epa-embed\" src=\"https:\/\/avui.cat\/article\/59-especials\/2277636-una-llaminadura-del-mar.html?utm_medium=oembed&utm_source=desconegut&utm_campaign=oembed&layout=oembed&tmpl=oembed\" height=\"auto\" frameborder=\"0\" style=\"border: 0px; margin: 1px; min-height: 200px; max-width: 658px; width: calc(100% - 2px); display: block; padding: 0px; background: rgb(255, 255, 255);\"><\/iframe><script>iFrameResize({log:false, checkOrigin: ['https:\/\/avui.cat']})<\/script>","version":"1.0","provider_name":"El Punt Avui","provider_url":"http:\/\/www.elpuntavui.cat","resource_url":"https:\/\/avui.cat\/article\/59-especials\/2277636-una-llaminadura-del-mar.html?utm_medium=oembed&utm_source=desconegut&utm_campaign=oembed","title":"Una llaminadura del mar","description":"Qu\u00e8 t\u00e9 la gamba vermella de Palam\u00f3s que t\u00e9 fama arreu del m\u00f3n? Doncs, b\u00e0sicament, dues coses: primer, que \u00e9s una de les esp\u00e8cies m\u00e9s saborosa i apreciada pels consumidors i, segons, que est\u00e0...","author_name":"Josep Maria Flores Travesa","author_url":"https:\/\/avui.cat\/articles\/jmflores.html?vermobil=1","thumbnail_url":"https:\/\/www.elpuntavui.cat\/imatges\/61\/90\/baixa\/780_0008_6190958_b11223ca3668f2a671b927d612264c94.jpg","thumbnail_width":"274","thumbnail_height":"150","width":"100","height":"100"}