Chef Olé was founded with the intention of teaching about gourmet Spanish food, sourced from companies with more than 100 years history of producing the best products in Europe.
Their gift boxes are named after famous Spanish artist and are composed of exclusive selection of Spanish gourmet products, designed to enhance the flavors of food by further improving the tastes. We were recently sent a box to test out – here are some photos!
1-Extra virgin olive oil, variety HOJIBLANCA, first oil press, company with 200 years of tradition. 17.6 fl.Oz./ 520 ml.
2-Spicy paprika from La Vera, product with PDO. Used by Top Chef winner 2017. 1.41 Oz / 40 g.
3-Chamomile olive bell. Manzanilla olives and extra virgin olive from Bajo Aragón. 4.23 Oz. / 120 g.
4-Citrus salt flakes. Without preservatives, without colorants 130 years tradition 5.64 Oz / 160 g.
5-Pedro Ximénez balsamic cream, a tradition since 1923. 8.46 Oz / 240 g.
I used the spicy paprika to make some Vietnamese Bo Kho.
2 to 2 ½ pounds boneless beef chuck or brisket cut into 1½-inch chunks
1/2 packet of Bo Kho Spices
For the Stew
3 tablespoons oil
8 cloves garlic, minced
1 onion, sliced thinly
4 tablespoons tomato paste
8 cups of water
2 cups of pure coconut water/juice
1 teaspoon ground black pepper
1 teaspoon chili powder
1 tablespoon spicy paprika
8 large carrots, peeled and cut on the bias into 1½ -inch chunks
1 teaspoon of salt
3 tablespoons soy sauce
wide rice noodles or egg noodles
Combine the beef with bo kho spice packet and marinate for at least 30 minutes.
Bo Kho: Add the ingredients including the beef together in large pot. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.
After an hour has passed, add the carrots, salt, and soy sauce. Simmer for another 40 minutes.
Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.