Pimentón mingles with seafood essence and saffron to add warmth and heartiness to Spanish paella, French bouillabaisse or Italian-American cioppino. Using only a pinch of Salvador N.19, you can capture the essence of Spanish cuisine.
- Ingredients: pimentón, saffron, seafood essence and spices
- Contains garlic
- 2.5 oz. by weight
Add to chicken stock (1 tablespoon Salvador per quart) and use to cook paella.
Seard Tuna with Arugula and Bell Pepper Salad.
Recipe from Eric Ripert, Le Bernardin, New York City.
As appears in the book, The Art of Blending.
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