Mention Argentine food and thoughts of great beef dishes and Chimichuri sauces come to mind, but there is much more to their cuisine, the influences of the European immigrants and the rich bounty of the land and sea. Try some of our other Argentine recipes as well!
Argentine and Spanish marinade with saffron and fresh herbs. It has a full rich earthy flavor that goes perfectly with the grill. This is absolutely delicious for chicken or seafood and brings the flavors of Argentina and Spain together on the grill. The saffron gives this dish a beautiful color and shows the grill marks nicely. Also this is a very light and healthy marinade as you can see from the nutritional facts. This dish is so great when preparing a Argentine mixed grill along with some chimichurri sauce. This is outstanding on shrimp and seafood and also for vegetarian items such as grilled potato, artichoke and red pepper brochettes. Enjoy!
½ teaspoon saffron threads
1 tablespoon lemon juice
½ cup white wine
1 tablespoon white wine vinegar
1/4 cup Spanish onion (red) diced fine
2 cloves garlic chopped fine
¼ cup Italian flat leaf parsley chopped fine
1 teaspoon fresh thyme
½ teaspoon black pepper
1 teaspoon kosher salt
For a variation, a little more Spanish influence and smokier flavor add 1 tablespoon of Spanish smoked sweet paprika. Very nice! It is a favorite spice in our cabinet.
Combine the white wine, lemon juice and vinegar in a non-reactive sauce pan and bring to a boil, than add the saffron threads. Allow to steep and cool, then combine all the other ingredients. I recommend that you marinate the chicken breast or thighs at least four to six hours. If you use seafood or shellfish than marinade for two hours at least.