Celebrate Andalucia with Paella treats!

I love two things about our products at Oil & Vinegar.  First, they are easy to use, and second, they allow me to be creative with variations of my own.  Our chefs in Europe created this fun, Paella Appetizer for our Andalucia theme which is happening in stores now.

1 package risotto quattro formaggi
5 saffron threads
1 cup white wine
2 cups chicken stock
1 tablespoon olive oil
3 artichokes alla Contadina
2 pinches of smoked paprika

12 prawns, peeled
1 tablespoon olive oil
2 cloves garlic
50 ml sherry vinegar
salt and pepper to taste   

 Prepare the risotto according to the package directions. Add the saffron to the risotto with the first ladle of chicken stock. Chop the artichokes and add them and the smoked paprika powder. Check if the mixture is still moist if not add some liquid. Keep everything warm. Meanwhile, squeeze the garlic cloves with a press and saute in olive oil. Add the prawns and sherry vinegar and saute until pink. Season the paella to taste with salt and pepper and divide over appetizer spoons. Place a shrimp on each appetizer spoon and serve hot.   

 I created my own variation as a main course for dinner.  I prepared the four cheese risotto according to the directions, added the artichokes, but left out the saffron and smoked paprika.  Instead of adding the prawns to the risotto, I decided to prepare them as directed in the appetizer recipe, sprinkle a touch of the smoked paprika on them and serve them alone as an appetizer before the risotto!

To view these and other Oil & Vinegar products click here

Extra Virgin

For the next few weeks Oil & Vinegar is returning to its roots with our Extra Virgin Olive Oil promotion.  After years of searching, Oil & Vinegar finally found a Moroccan olive oil that meets all the requisites to sit on our amphora wall.  Produced from olives grown on three family owned estates located at the foot of the Atlas Mountains, the olives are constantly monitored to ensure optimal ripeness and make sure that there is only a 20 minute lapse between harvesting and grinding.  This oil is made with 30% Moroccan Dahbia olives and 70% Spanish Arbequina olives.  This oil has an acidity of 0.2%, a well-balanced taste and complex profile.  The initial bouquet is of ripe olives with secondary aromas of apple and banana.  It also has hints of almond, tomato, fennel and artichoke.  On the pallet it is slightly sweet, and reminds you of almonds with a fruity, slightly bitter finish.  It is kosher certified and has one an array of awards around the world. 

Use this or any of our oils with this recipe for Parmesan Twists:

INGREDIENTS

·        1 package puff pastry

·        1 tablespoon EV Olive oil

·        1 tin Parmesan Dipper herbs

PREPARATION

Preheat the oven to 425°F. Mix the Dipper herbs with some water and olive oil to make a paste. Spread the Dipper herbs on a sheet of puff pastry and cut this in strips about 1/2 inch wide. Twist the strips 2 times so they form a spiral. Place on a greased cookie sheet and bake for 12 minutes until golden brown. Try with all our dippers for an array of great flavors!

For a printable version of the recipe or to purchase ingredients on line click here!