La sangre encebollá de El Cairo de Sevilla

Serves 6
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Directions

  1. 1Chop the onion into 1 cm pieces.
  2. 2Chop the onion into 1 cm pieces.
  3. 3Chop the onion into 1 cm pieces.
  4. 4Add olive oil to a pot.
  5. 5Add olive oil to a pot.
  6. 6Add olive oil to a pot.
  7. 7Put the oil on medium high heat since the onion and blood must be fried.
  8. 8Put the oil on medium high heat since the onion and blood must be fried.
  9. 9Put the oil on medium high heat since the onion and blood must be fried.
  10. 10Add the chopped onion and the bay leaves.
  11. 11Add the chopped onion and the bay leaves.
  12. 12Add the chopped onion and the bay leaves.
  13. 13Add the chopped blood.
  14. 14Add the chopped blood.
  15. 15Add the chopped blood.
  16. 16Add the avecrem and nutmeg.
  17. 17Add the avecrem and nutmeg.
  18. 18Add the avecrem and nutmeg.
  19. 19When the onion and blood are frying for a couple of minutes, add the avecrem, the nutmeg, ground pepper and the laurel.
  20. 20When the onion and blood are frying for a couple of minutes, add the avecrem, the nutmeg, ground pepper and the laurel.
  21. 21When the onion and blood are frying for a couple of minutes, add the avecrem, the nutmeg, ground pepper and the laurel.
  22. 22Keep removing until the onion and blood are golden brown.
  23. 23Keep removing until the onion and blood are golden brown.
  24. 24Keep removing until the onion and blood are golden brown.
  25. 25Serve hot.
  26. 26Serve hot.
  27. 27Serve hot.

Ingredients

  • 1 kilo sangre de pollo
  • 1 kilo sangre de pollo
  • 1 kilo sangre de pollo
  • 2 cebollas grandes
  • 2 cebollas grandes
  • 2 cebollas grandes
  • 1 pastilla de avecrem
  • 1 pastilla de avecrem
  • 1 pastilla de avecrem
  • 1 cucharadita de nuez moscada en polvo
  • 1 cucharadita de nuez moscada en polvo
  • 1 cucharadita de nuez moscada en polvo
  • 1 cucharadita de pimienta molida
  • 1 cucharadita de pimienta molida
  • 1 cucharadita de pimienta molida
  • 0.25 litros aceite de oliva virgen
  • 0.25 litros aceite de oliva virgen
  • 0.25 litros aceite de oliva virgen
  • 2 hojas de laurel
  • 2 hojas de laurel
  • 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.