Sevilla director of football Monchi has revealed that had been in talks with Tottenham over a loan deal for Bryan Gil since the start of December but the move was delayed due to the injuries that the North London club had in their forward line.

Two and a half years after Spurs paid £25m plus Erik Lamela (Goal) to snap up Gil from Sevilla, the club announced on Monday that the youngster had been loaned back to the Ramon Sanchez-Pizjuan Stadium until the end of the season.

Bryan Gil

(Photo by James Williamson – AMA/Getty Images)

On completing a return to the club, the 21-year-old admitted that he had made his mind up as soon as Sevilla first expressed their interest (Football.London).

The Spain international further added that he was concerned that the move would fall through and was overjoyed when he finally received confirmation that the transfer would go ahead.

Monchi has now revealed that Spurs decided to pause the negotiations until Arnaut Danjuma arrived through the door.

He told Estadio Deportivo about the deal for Gil: “The first conversations come at the beginning of December, he was always an objective. The coach was looking for that profile, as with Lucas, he is another who arrives and knows all the people at the club, beyond their quality. 

“The only determining factor was that they had three injured players there, they wanted a substitute, until Danjuma arrived he couldn’t leave. He gave me that chance but we had the salary limit, so there’s no more history, we weren’t going to make any more signings.”

Spurs Web Opinion

It is quite clear that Conte has made it clear to the Tottenham hierarchy that replacements first have to arrive through the door before players can leave. That is perhaps the main reason that Spurs had to wait until the last moment to offload Matt Doherty, with the club eventually sacrificing a transfer fee.

Have something to tell us about this article?

Keep up to date with all the latest Tottenham news and opinion by following SpursWeb’s Facebook, Twitter and Instagram accounts.