# La sangre encebollá de El Cairo de Sevilla

This recipe showcases the blood with onions, a traditional offal dish found in Andalusian provinces like Cádiz and Seville, offering a crispy surface due to the frying technique.

- Servings: 6 servings
- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

1. Chop the onion into 1 cm pieces.
2. Add olive oil to a pot.
3. Put the oil on medium high heat since the onion and blood must be fried.
4. Add the chopped onion and the bay leaves.
5. Add the chopped blood.
6. Add the avecrem and nutmeg.
7. When the onion and blood are frying for a couple of minutes, add the avecrem, the nutmeg, ground pepper and the laurel.
8. Keep removing until the onion and blood are golden brown.
9. Serve hot.

## 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.

## Source

- Original video: https://www.youtube.com/watch?v=qu931_A1h3w&ab_channel=Cosasdecome
- Recipe page: https://www.cliprecipe.com/recipe/3d033a22-d415-4308-898e-0486bbaa7269
- Extracted: 2025-05-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt