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We came across this richly flavored sofrito from iconic Berkeley shop, The Spanish Table, which was started by a husband and wife team who'd fallen in love with Spanish cuisine.

Throughout the years, both Bay Area locals and European immigrants have visited The Spanish Table not just to buy products from Spain and Portugal, but also to gather together in appreciation and friendship.

At Anaviv, nothing matters more to us than creating a community through food, so we've partnered with The Spanish Table for a one-of-a-kind dinner on July 12th to bring together all kinds of people in a beautiful communal celebration of Spanish food and rare vintage wines.

If you'd like to be part of this, please subscribe to our newsletter to get updates on this special event or click here for more information.

Not sure yet? That's fine! Try this luxurious salmorreta first and if you like it, come back to subscribe for more recipes.

Ingredients

4 cloves of garlic
1 bunch of Italian parsley
1 can of diced tomatoes
crushed ñora peppers
Pimenton dulce
1/2 jar of carne de pimiento choricero
(freeze the other half for future use)

Remove stems from parsley.

Thinly slice garlic and fry with olive oil and salt.

Before the garlic starts to brown, add parsley.
Toss for 1 minute.

Add carne de pimiento choricero and a little bit of pimenton and ñoras, then add tomatoes.

Simmer for 30 minutes.

Using a blender, make a puree.

Each batch of salmoretta is good for 2 individual paellas.

Ingredients (not including the fresh ones)
are all available at The Spanish Table.