Cazuela Baeza

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Cazuela Baeza. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cazuela Baeza is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Cazuela Baeza is something which I have loved my whole life.

Many things affect the quality of taste from Cazuela Baeza, 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 Cazuela Baeza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Cazuela Baeza using 17 ingredients and 14 steps. Here is how you can achieve it.

Cazuela Baezana, receta tradicional de la Semana Santa de Baeza.

La Cazuela de Baeza se trata de una elaboración a base de habas secas y garbanzos que una vez cocidos
se trituran junto con calabaza, berenjena y tomate frito, además de un montón de especias, una vez cocinada esta mezcla con aceite de oliva virgen extra se hornea en una cazuela de barro con ajonjolí y
piñones.

Ingredients and spices that need to be Get to make Cazuela Baeza:

1. 500 gr Garbanzos
2. 250 gr Habas Secas
3. 2 Berenjenas
4. 500 gr Tomates
5. 350 gr Calabaza
6. 70 gr Pimentón Dulce
7. 10 gr pimentón Picante
8. 20 gr Pimienta Negra Molida
9. 15 gr Anís Molido
10. 10 gr Canela
11. 10 gr Jengibre Molido
12. 5 gr Clavo Molido
13. 5 gr Alcaraveas
14. Ajonjolí
15. Piñones
16. Sal
17. Aceite de Oliva Virgen Extra

Instructions to make to make Cazuela Baeza

1. El día anterior ponemos los garbanzos y las habas en remojo.
2. Al día siguiente los escurrimos. Y los cocemos cada uno por su lado
3. La calabaza, que falta en la foto de los ingredientes, la troceamos, y yo la he metido unos minutos en el microondas
4. Ponemos en una cazuela un poco de aceite de oliva virgen extra, añadimos la berenjena cortada, junto con la calabaza
5. Freímos y añadimos el tomate, unos 5 tomates o también podéis poner unas 6 cucharadas de tomate triturado
6. Añadimos las habas y los garbanzos cocidos
7. Y trituramos todo muy bien. Hasta obtener un puré
8. Incorporamos todas las especias
9. Añadimos sal y un vaso de aceite de oliva virgen extra, de la variedad picual
10. Comenzamos a remover esta mezcla con una cuchara de madera….
    Hasta que la mezcla se separe de las paredes de la sartén o cazuela y esté cocinada
11. Ponemos en la bandeja o cazuela un poco de aceite de oliva virgen extra en la base
12. Ponemos en la superficie ajonjolí y piñones. Y metemos en el horno, precalentado, a 180º unos 20 minutos.
13. Comer en frío no recién echa. Para su mejor conservación si sobra, tapar con papel de aluminio y al frigorífico.
14. Se come tal cual acompañado de pan

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So that's going to wrap this up with this exceptional food Steps to Prepare Perfect Cazuela Baeza. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!