European
Spain - Side Dishes
Brócoli Salteado al Ajillo con Pimentón
Chef's Menu Description
Tender broccoli florets blanched and sautéed al ajillo in fruity olive oil with golden slivered garlic, sweet Spanish paprika, and a splash of sherry vinegar.
Ingredients
- • 500g fresh broccoli, cut into bite-sized florets
- • 4 tbsp extra virgin olive oil
- • 4 cloves garlic, thinly sliced
- • 1 tsp sweet Pimentón de la Vera
- • 1 tbsp Jerez (Sherry) vinegar, flaky sea salt
Preparation Steps
1
Phase 1
Drop broccoli florets into a pot of boiling salted water for 3 minutes until bright green and crisp-tender. Drain and plunge into cold water, then drain thoroughly.
2
Phase 2
Heat olive oil in a wide skillet over medium-low heat. Fry sliced garlic for 2 minutes until light golden and aromatic.
3
Phase 3
Remove skillet from heat for 10 seconds, stir in sweet pimentón and sherry vinegar. Immediately add drained broccoli florets and toss over medium-high heat for 3-4 minutes.
4
Phase 4
Season with flaky sea salt and serve warm as an authentic Spanish vegetable contorno.