Guiso de calabaza especiado

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Guiso de calabaza especiado. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Guiso de calabaza especiado is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Guiso de calabaza especiado is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Guiso de calabaza especiado, 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 Guiso de calabaza especiado 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 Guiso de calabaza especiado is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Guiso de calabaza especiado using 14 ingredients and 4 steps. Here is how you can achieve it.

Se puede acompañar con cereal como arroz, quinoa o couscous y alguna legumbre.

Ingredients and spices that need to be Take to make Guiso de calabaza especiado:

1. 500 gr calabaza
2. 1 cebolla
3. 1 puerro
4. 3 dientes ajo
5. 2 zanahorias
6. 1 calabacín
7. 1 cucharadita cúrcuma
8. 1 cucharadita pimentón dulce
9. 1 cucharadita comino molido
10. 1/2 cucharadita pimienta negra molida
11. 1 poco sal
12. 2 cucharadas AOVE (aceite de oliva virgen extra)
13. Agua
14. 1 poco cilantro fresco

Instructions to make to make Guiso de calabaza especiado

1. Pica muy fino la cebolla, el puerro y los ajos, y rehógalos en el vaso con un poco de aceite de oliva, 7 min, varoma, vel cuchara
2. Añade las zanahorias peladas y cortadas en rodajas, el calabacín en cuadraditos y la calabaza sin piel y en trozos medianos.
   Añade todas las especias: cúrcuma, pimentón, comino y pimienta. Dale un par de vueltas para que todo se impregne y cubre con agua (justo hasta que llegue a cubrir pero sin que sobrepase casi nada). 20 min, 100º, vel cuchara
3. Comprueba el punto de sal y al final, espolvorea un poco de cilantro fresco por encima.
4. Si te queda demasiado caldoso sube el fuego, pon 7 min más, varoma, vel cuchara

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