Roasted Broccoli with Smoked Pimenton de La Vera Vinaigrette and Marcona Almonds
1 head of broccoli, cut into florets
¼ cup Marquès de Griñón extra virgin olive oil + more for tossing broccoli
1 teaspoon Safinter smoked sweet Pimenton
1 garlic clove minced
1 ½ tablespoon L’ Estornell Sherry Wine Vinegar Riserva
¼ cup Marcona almonds
Roast the broccoli.
Preheat the oven to 400 F.
Line a sheet pan with foil. Toss the broccoli florets with a dash or two of olive oil and a pinch of salt. Spread them on the sheet pan and roast for 20 minutes.
Prepare the vinaigrette.
Heat ¼ cup of olive oil in a small skillet or saucepan over medium heat until quite warm. Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand for 10 minutes. Put the sherry vinegar and a pinch of salt in a small bowl. Whisk until the salt dissolves then slowly whisk in the paprika oil.
Toss the broccoli with the almonds in a serving bowl with a few tablespoons of the vinaigrette.