Mina Moroccan Extra Virgin Olive Oil Single Origin Description
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Less Than 0.2% Acidity
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Non GMO Project Verified
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Kosher
Our single origin extra virgin olive oil pours with the highest quality and purity: sourced only from one family-run farm in Morocco and never blended like others do, this great taste can be directly traced from your dish, dip, or dressing back to our trees. A generational staple of heart-healthy diets, our olive oils shares the passion of our family with yours...purely.
Directions
Transform Your Dishes: Drizzle it on salads, dipping bread, an addition to hummus, baking, cooking, frying, grilling, sautéing; On cooked pasta and vegetables; Use instead of butter or margarine as a healthy alternative for marinades or sauces for meat, fish and poultry; Built-in pour spout for smooth, fluid pouring
Give Up Your Expensive Face Creams: Use our oil after showering once daily to hydrate your skin and make it feel soft and look smooth; Great as a hand lotion, it quickly softens dry cracked hands, elbows and knees; Use it as a conditioner for your hair and a face moisturizer.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Classic Valencian Paella
[vc_row][vc_column][vc_column_text]Valencian paella is a vibrant Spanish dish that celebrates fresh, flavorful ingredients. This beloved classic combines chicken, shrimp and squid with savory vegetables in an expertly cooked base of saffron-infused rice. It’s truly an unforgettable taste experience! Pro tip: Using a true paella pan can make all the difference! To help the wide pan heat evenly, choose a broad heat source over a narrow one for perfect results.
Classic Valencian Paella
- 2 Tbsp. olive oil
- 1 lb. chicken thighs or breasts (cut into bite-size pieces)
- 1-1/4 tsp. Redmond Real Salt Sea Salt
- 1/2 tsp. black pepper
- 1/2 lb. squid (cleaned, cut into rings)
- 1/2 lb. large shrimp (peeled, deveined)
- 1-1/2 cups short-grain rice (such as bomba or calasparra rice)
- 4 cups chicken broth
- 2 tsp. saffron threads
- 1 medium onion (finely chopped)
- 1 red bell pepper (diced)
- 3 garlic cloves (minced)
- 1/2 cup peas (fresh or frozen)
- 2 medium tomatoes (grated or finely chopped)
- 1 tsp. smoked paprika
- Lemon wedges (for serving)
- Fresh parsley (for serving)
- In small bowl, add saffron threads to several tablespoons warm chicken broth. Steep 5-10 minutes to release color and aroma.
- In large, shallow pan (preferably a paella pan), heat olive oil over medium heat. Season chicken pieces with 1/4 teaspoon each salt and pepper and add to pan. Sear 6-8 minutes, turning occasionally, until golden brown on all sides. Remove chicken and set aside.
- In same pan, add squid and cook 1-2 minutes, just until they start to turn opaque. Remove and set aside.
- In same pan, add onion, garlic and red bell pepper. Sauté 5 minutes until softened. Add tomatoes and cook another 3-4 minutes until mixture thickens slightly.
- Stir in rice, smoked paprika and saffron with its liquid. Stir 1-2 minutes to toast rice lightly, coating it in tomato mixture.
- Pour in chicken broth and stir to distribute rice evenly across pan. Add chicken pieces back in, nestling them into rice. Adjust heat to low simmer. Cook without stirring 15-20 minutes, or until most liquid has absorbed. Check occasionally, adjusting heat as necessary to avoid burning.
- Arrange shrimp, squid and peas on top of rice. Cover with lid or foil, and cook additional 5-8 minutes, until shrimp is pink and rice is fully cooked.
- To achieve traditional crispy rice layer at the bottom (the socarrat), increase heat to medium-high for last 1-2 minutes. Listen for crackling sound and remove immediately from heat once you hear rice starting to crisp. (Note: Take care to prevent it from burning.)
- Cover pan with clean kitchen towel or foil and let paella rest 5-10 minutes. (Note: This helps the flavors meld and allows the rice to finish steaming.)
- Arrange lemon wedges and fresh parsley around edge of pan to be added to each serving. Serve straight from the pan at the table for an authentic experience.
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