Recipe courtesy of Chef Ryan Fichter, Bodega Spanish Tapas & Lounge
This marinade is well-suited to lamb and beef – or just about any red meat!
1/4 cup EVOO (Extra Virgin Olive Oil)
1/8 cup Sherry Vinegar
1 Shallot, peeled and minced
1 Clove Garlic, minced
1 Pinch Saffron
1 T. Smoked Paprika
Mix all ingredients together, pour over meat.
CHEF’S NOTE: The marinade should house the meat for at least 2 hours, but overnight is best.