Pimentón de la Vera is one of my favorite spices. Its fragrance and smoky flavor remind me of a warm summer afternoon. I love to use it on seafood as well as vegetables. Try it in my Paella recipe or my Shrimp with Garlic Tapas and feel like you taken a mini vacation to Seville!
by Mark Sanne
½ C olive oil
2 whole chickens cut up into 10 pcs.( Breasts cut in half)
2#-3# raw shrimp peeled and deveined
2-3# very small clams scrubbed and steamed in a pot with a bit of water until just opened.
2# hot Italian Sausage cut into 1” pieces
2# sweet Italian sausage cut into 1” pieces
2 large onions chopped
6 large cloves of garlic peeled and chopped
3 green Italian frying peppers
6 very ripe plum tomatoes chopped
4C white rice
7 C Chicken stock
1T “Global Palate” Brand Pimentón de la Vera (smoked Spanish paprika)
1T saffron (soaked in 1C of the above chicken stock)
1 t. black pepper
Roasted Piquillo peppers for garnish
Pre heat oven to 350 degrees
Heat half the oil in a large roasting pan and place the cut chicken in the hot oil. Brown very well on all sides. Brown in several batches if necessary.
Remove chicken and put aside. Sauté the shrimp in the same pan for just 2 mins. or until slightly done, set aside in another bowl. Brown the sausage and drain excess oil and place with chicken.
Pour off fat from pan and add the remaining oil and add onions, garlic and peppers and sauté until onions are softened and golden about 10 min. Add tomatoes, paprika and rice and sauté for a few minutes. Add the chicken stock and saffron in stock to rice –vegetable mixture and stir to combine. Bring to a boil and add salt and pepper, chicken pieces and sausages. Press the meat down into the stock a bit and cover the pan with heavy duty foil. Place in the oven and bake for 20 min. Remove from oven and add the shrimp and mussels or clams , re-cover and bake an additional 10 min. Remove from oven and let sit for up to 1/2hr. Transfer to a serving platter and sprinkle with chopped parsley and garnish with strips of the Piquillo peppers. Serves 12-14.
Shrimp w/ Garlic and Pimentón Tapas
by Mark Sanne
2 lbs of large shrimp, peeled and deveined, tails removed
1/4C extra virgin olive oil
6 cloves of garlic, peeled and thinly sliced
1T “Global Palate” Pimentón de la Vera, smoked paprika
1/2t black pepper
Juice of ½ a lemon
1/4C dry sherry
1/4c chopped flat-leaf parsley
Heat a heavy fry pan over med. high heat until hot. Add the olive oil and the garlic. Allow the garlic to become slightly golden , then add the shrimp and stirring frequently toss the shrimp until it just starts to turn pink.
Add the “Global Palate Pimentón, black pepper and salt and stir well to combine and coat the shrimp. Add the lemon juice and dry sherry and finish cooking until the shrimp are all pink, curled up and slightly firm and the sauce is thickened about 2 min. Add the chopped parsley and stir then transfer to serving platter and serve with toothpick on the side. Enjoy!
Easy Latin Pork Tenderloin
Makes 4-6 servings
1 package of pork tenderloins (generally contains two small tenderloins)
juice of 1 lime
Juice of 1 orange
3 cloves of garlic, chopped finely
2 sprigs of fresh thyme, leaves stripped off.
3T fresh cilantro, washed well, dried and finely chopped.
3T olive oil
1/2t freshly ground black pepper
1T Global Palate Pimentón de la Vera (Spanish sweet smoked paprika)
Place the pork tenderloins, citrus juice, garlic, herbs, oil, salt & black pepper in the bowl and toss to combine. Allow to marinate at least 15 min. or up to 2 hrs.
Preheat the oven to 450 degrees F.
Remove the meat from the marinade and pat dry. Sprinkle the tenderloins with the Pimentón and rub into the meat to coat evenly.
Heat a large oven proof frying pan over med. heat until hot; add a bit of olive oil and place the tenderloins in the pan to sear. Turn them frequently until browned on all sides. Place the frying pan into the oven and cook for about 12-15 min. or until the meat registers 140-145 degrees on an insta-read thermometer. Remove the tenderloins from the oven and fry pan and allow to rest on a platter for 10 min.
Thinly slice the pork at an angle and serve with some fresh mango salsa or on a baguette slice for hors d’oeuvres.