La sangre encebollá de El Cairo de Sevilla
Serves 6
Directions
- 1Chop the onion into 1 cm pieces.
- 2Add olive oil to a pot.
- 3Put the oil on medium high heat since the onion and blood must be fried.
- 4Add the chopped onion and the bay leaves.
- 5Add the chopped blood.
- 6Add the avecrem and nutmeg.
- 7When the onion and blood are frying for a couple of minutes, add the avecrem, the nutmeg, ground pepper and the laurel.
- 8Keep removing until the onion and blood are golden brown.
- 9Serve hot.
Ingredients
- 1 kilo sangre de pollo
- 2 cebollas grandes
- 1 pastilla de avecrem
- 1 cucharadita de nuez moscada en polvo
- 1 cucharadita de pimienta molida
- 0.25 litros aceite de oliva virgen
- 2 hojas de laurel
Tips
- According to the chef, it's important to refry the blood and the onion, instead of cooking it.
- The original recipe is by Ana Lozano, the first cooker of El Cairo restaurant.
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