No. 1 : Quick Recipe

Smoky Paprika Chicken

6 Chicken Thighs, Boneless and Skinless

2 TB Extra Virgin Olive Oil

1 Tsp Sea Salt

½ Tsp Freshly Ground Black Pepper

1 Tsp Smoked Paprika

Step One

Cut each thigh in 3 pieces and toss with the olive oil and sprinkle with salt, pepper and paprika. Set aside for 30 minutes.

Step Two

Skewer, and cook on a hot grill pan or grill or cast iron skillet until the juices from the chicken run clear – about 10 minutes, turning only once – chicken will be done at 165F) You can roast the chicken as well. Preheat your oven to 375F and cook the chicken until golden and done.

Romesco Sauce

1 Cup Slivered Almonds
2 (1”) Slices Rustic Country Bread
1/3 Cup Sherry Vinegar
2 TB Tomato Paste
1 TB Lemon Juice
1 TB Sweet Smoked Paprika
½ Tsp each Salt and Black Pepper
¾ Cup Extra Virgin Olive Oil

Step One On a baking sheet, toast the almonds in a 350F oven for 7 to 8 minutes. Set aside to cool. While the nuts are cooling, cube the bread, and place in a bowl with the vinegar for 30 minutes.

Step Three In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil until creamy.

No. 2 : Kitchen Smidgen

Bold, nutty and smoky – Romesco sauce is from Catalonia in Spain and instead of being thickened with flour it calls for bread, a unique “Old World” technique for rich and creamy sauces.

***ROASTED RED PEPPERS are easy to make. Check out how, here:

No. 3 : Get Creative

Romesco is not just for chicken! Its a delicious sauce for white flaky fish, and a fun dipper for crudités or boiled shrimp. Enjoy it as “Spanish Pasta”, the sauce topping whole wheat pasta along with a grating of manchego cheese and a sprinkle of cilantro.

No.4 : Wine FIND of the Week

Calatayud, Spain
Kroger, Total Wine about $12

Spanish Garnacha is a wonderful partner to this creamy slightly spicy dip or sauce. This well balanced example provides lots of red and black fruit flavors with  refreshing acidity, lots of food friendly minerality and just the right earthy notes.

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