Cazuela Baeza

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Cazuela Baeza. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Cazuela Baeza is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. They are fine and they look fantastic. Cazuela Baeza is something that I've 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 particular 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 Take 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 is going to wrap this up for this exceptional food Easiest Way to Make Award-winning Cazuela Baeza. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!