Espinacas a la Sevillana (TH)

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Espinacas a la Sevillana (TH). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Espinacas a la Sevillana (TH) is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Espinacas a la Sevillana (TH) is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Espinacas a la Sevillana (TH), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Espinacas a la Sevillana (TH) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Espinacas a la Sevillana (TH) is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espinacas a la Sevillana (TH) estimated approx 45 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can cook Espinacas a la Sevillana (TH) using 11 ingredients and 5 steps. Here is how you can achieve that.

Esta receta me la pasó hace ya un par de años mi amiga Mª José Ramón, que es comercial de Thermomix, y desde entonces siempre preparo las espinacas con esta receta. La receta original usa espinacas congeladas y no incorpora vinagre, pero yo prefiero usar espinacas frescas si tengo a mano y me gusta el punto que le da el vinagre a las espinacas.
Yo suelo servirlas tal cual o acompañadas de huevo frito, aunque la receta original va decorado el plato con huevo duro picado.

Ingredients and spices that need to be Get to make Espinacas a la Sevillana (TH):

1. 300 g. Espinacas frescas (1 bolsa)
2. 200 g. Garbanzos cocidos (1 bote pequeño o 1/2 grande)
3. 2 dientes Ajo
4. 2 rebanadas Pan Candeal (yo puse de espelta y centeno)
5. 40 g. Aceite (AOVE)
6. 1/2 cdta. Comino
7. 1/2 cdta. Especias de Caracoles (yo le quito la guindilla si os gusta picante dejadlas)
8. 1 cdta. Pimentón dulce
9. 1/2 cdta. Sal
10. 150 g. Agua
11. 1-2 cda. Vinagre (opcional)

Steps to make to make Espinacas a la Sevillana (TH)

1. Preparar los ingredientes para tenerlo todo a mano.
2. Poner el aceite en el vaso y programar 5’/Varoma/Vel.1. Añadir los ajos y picar 4 seg/Vel.4. Incorporar el pan troceado y programar 7’/Varoma/Vel.1
3. Echar al vaso el comino, las especias de caracoles, el pimentón, la sal y 75 g. de agua, así como un chorrito de vinagre, si lo ponéis, y mezclar 10 seg/Vel.5-10
4. Añadir las espinacas y el agua restante y programar 25’/Varoma/↩️/Vel. 🥄 (si no caben todas las espinacas poner lo que quepa e ir incorporando el resto por la boca de la tapadera a medida que vaya reduciendo el volumen)
5. Agregar los garbanzos y programar 5’/Varoma/↩️/Vel. 🥄. Si tienen mucho caldo, estos últimos 5 minutos dejarlas sin cubilete para evaporar el líquido sobrante, se puede poner el cestillo para evitar salpicaduras.

As your experience and also self-confidence grows, you will certainly find that you have much more all-natural control over your diet plan and adapt your diet to your personal preferences gradually. Whether you wish to serve a dish that uses less or more ingredients or is a little essentially spicy, you can make basic modifications to achieve this objective. Simply put, start making your dishes on time. When it comes to standard food preparation skills for novices you do not need to discover them however just if you grasp some basic food preparation methods.

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So that's going to wrap it up for this special food How to Prepare Award-winning Espinacas a la Sevillana (TH). Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!