Spinach with pine nuts and raisins is one of the most characteristic tapas of Seville and Andalusia, with roots in Arab-Andalusian cuisine that fuses sweet, salty and nuts. A very quick, very nutritious dish and one of those that anyone will fall in love with.
Mediterranean
Spinach with pine nuts and raisins Sevillian style
Espinacas salteadas con piñones, pasas y ajo al estilo sevillano. Tapa vegetariana andaluza, rica en hierro, vitaminas y compuestos vegetales.
- Spain
- Main course
- Light
- High fiber
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 200 kcal
- Protein 6 g
- Fiber 4 g
- Carbohydrates 18 g
- Fat 12 g
- Sodium 180 mg
Story behind the dish
Preparation
Sevillian style spinach with pine nuts and raisins is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of fresh spinach or 400 g frozen.
- Have ready: 50 g of pine nuts.
- Have ready: 50 g of sultanas.
- Have ready: 3 sliced cloves of garlic.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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If the spinach is fresh
If the spinach is fresh, blanch it for 2 minutes in boiling water; drain and squeeze well. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Toast the pine nuts in a dry frying pan over low heat for 3 minutes until golden;…
Toast the pine nuts in a dry skillet over low heat for 3 minutes until golden; booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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In the same pan
In the same pan, heat the oil and sauté the garlic until it begins to color. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add drained spinach; sauté for 3-4 minutes over high heat
Add drained spinach; sauté for 3-4 minutes over high heat. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the raisins and pine nuts; mix well
Add the raisins and pine nuts; mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with salt
Season with salt, pepper and a touch of smoked paprika. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve hot as a tapa or as a garnish
Serve hot as a tapa or as a garnish. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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