Travis Lett

Pimenton Aioli

Preparation info
  • Makes

    1¼ cups

    • Difficulty

      Easy

Appears in
top 1000Gjelina: Cooking from Venice, California
Gjelina

By Travis Lett

Published 2015

  • About

This paprika-laced aioli is used for garnishing any kind of fish stew, panfried sweetbreads, and grilled squid and octopus. It’s delicious stuff. Use a good-quality smoked paprika from Spain or Hungary.

Ingredients

Method

In a small bowl, whisk the basic aioli and the pimenton until well combined. Allow to stand at room temperature for about 20 minutes so that the pimenton can bloom and give the aioli a rusty hue.

Store in an airtight container in the refrigerator for up to 3 days.