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Whole fillets of the elusive white fin Bonito carefully packed in olive oil. Perfect for topping salads, making an unbeatably rich sandwich and for stuffing piquillo peppers.
Size: 4oz/111g net
Origin: Galicia, Spain
SF016
$12.29
Recipe - Sopa de Ajo (Garlic Soup)
Perfect for a cold winter afternoon, the garlic and paprika in this soup will truly warm you to your core.
Ingredients
½ loaf Day-old French Bread, cut into 1” cubes
1 Clove Garlic
1 Egg, beaten
1 teaspoon Extra Virgin Olive Oil
½ teaspoon Smoked Paprika
½ teaspoon Salt
Recipe Size
Serves 2
Prep Time/ Cook Time
10 minutes prep, 15 minutes cooking
Instructions
Bring 750 ml (1 ¼ pints) of water to boil and add salt. Crush the garlic in a mortar and pestle together with the smoked paprika and the extra virgin olive oil. Add the garlic mixture to the boiling water, along with the bread and the beaten egg. Stir well, cover and remove from the heat, leaving the soup to stand for 10 minutes before serving.
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Add With One Click: Paprika and Olive Oil
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Pimenton Ahumado - Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.
Size: 2.64oz/74.8g
Origin: Alicante, Spain
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This extra virgin olive oil is extracted from mature olives. It is very subtle on the nose, highlighting its mature undertones, and is especially sweet on the palate.
Size: 8.45fl.oz/250mL
Origin: Cordoba, Spain
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