MY NEW INFUSED SPANISH PAPRIKA-OLIVE OIL TO COOK WITH OR TO DRIZZLE COOKED MEALS!

I am a believer that food tastes great based on what ingredients or techniques you use to cook. This week I decided to share my Paprika Infused Olive Oil with you because I simply love it.
 
You can use it to cook anything you wish, like omelets. You can drizzle it over raw seafood, pork, poultry for flavor, and then add the seasoning of your choice, or salt and pepper.
 
Also, I use it to drizzle over cooked meals to give them that amazing amber color and of course, the paprika flavor. Finally, you can garnish a meal by drizzling this oil over. The sky is the limit and the best part is that you only need 2 ingredients to make it. I make it weekly, and I make a small amount to keep it at room temperature.
 
There are two ways to make it. To keep it longer and not refrigerated, simmer it shortly, do not boil it. If you do not simmer it, just make a small amount to use within a week, which is the method that I use. These are your ingredients:
 
1 c. extra virgin olive oil
1 tbsp. of Spanish Paprika
Then whisk it all well. Then whisk again each time before using it to get it combined.
 
Paprika is not soluble in water, however, it is soluble in oil. Therefore, you will not have any issues trying to mix it. Again, if you are planning to use it all the time while you cook, make a small amount like I do, and you do not need to refrigerate it, as long as you keep it in a pantry, a dark place or your counter top at normal room temperature.