ALBONDIGAS SKEWERS WITH SAFFRON RICE AND ROMESCO - Europa Village

Ingredients

• 2 onions, sliced
• 4 garlic cloves, chopped
• 2 c roasted piquillo peppers, de-seeded
• ½ c Marcona Almonds
• 2 c canned diced tomatoes
• 1 sprig of rosemary
• salt & pepper, to taste
• ½ onion, minced
• Saffron (pinch)
• Chef’s Blend Olive Oil
• 2 bay leaves
• 2 c Pons Rice
• white wine (just enough to cover the rice)
• Vegetable stock, hot
• 2 tbsp Cocoa Powder
• 2 tsp Espresso & Chocolate Balsamic Vinegar
• 1 lb. ground beef
• 1 lb. ground lamb
• 2 eggs, beaten
• 1 tbsp minced garlic
• 1 c yellow onion, finely diced
• ¼ c Manchego cheese, finely grated
• ½ c grated parmesan
• 1 tbsp Bolero Albondigas Spice Blend
• 1 tbsp salt and 1 tsp pepper
• 2 slices white bread, crusts removed