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azeite em infusĂŁo de colorau fumado MAKES 1 CUP

much of Portuguese food is avored with its unctuous, smoky, sausages. But frankly, I got tired of always having S opaprika-laced to fry some up to get that avor—so I came up with this oil. Drizzle it on grilled beef, poultry, or squid, as well as on roasted potatoes and onions. I also make a wicked vinaigrette with it that I stir into warm bean or potato salad. 1 CUP EXTRA-VIRGIN OLIVE OIL 3 TABLESPOONS SWEET SMOKED PAPRIKA PINCH OF KOSHER SALT

Combine the olive oil, paprika, and salt in a 1-pint jar with a tighttting lid. Shake well and let sit for several days. Pour o the oil and discard the paprika that has settled on the bottom. The oil will keep for several months in a cool, dark place.

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The new portuguese table david leite  

The new portuguese table david leite