Giddy on up & get ready for the most official #TacoTuesday of all time! Tuesday, October 4 is National Taco Day & we'll be celebrating to the fullest! Will you?

Take a page from Rae's Recipe Book & make a batch of Cowboy Caviar to enjoy!

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Sure, it's called a "paella" pan, but don't limit this pan to just one dish! Think outside of the box when re-thinking on how to your Paella Pan, after all, it's an amazingly made carbon steel piece of cookware. There's no reason it can't be used on a weekly to bi-weekly basis! Interested in learning how? Read our 3 ideas below. 

1. Breakfast Griddle

You read that right! Whip up your eggs, sausage, bacon, and pancakes all in your paella pan! Better yet, use it as a vessel for "Eggs in Purgatory" or a Breakfast Hash.

2. For Stir Fry

Because both pans are likely made of carbon steel, you'll get a similar effect as using a carbon steel wok as your carbon steel paella pan. Just trust us, no crazy wok tosses here.

3. Campfire Cooking

Paella is cooked over an open flame, so do the same with all of your other campfire favorites! **NOTE: Make sure your paella pan is properly balanced or your meal might end up on the ground**

Paella Pan Size Guide:

3 to 5 servings: 13.5-inch pan
5 to 7 servings: 15-inch pan
7 to 10 servings: 17-inch pan
8 to 12 servings: 18-inch pan
12 to 15 servings: 24-inch pan

Click Here to Shop All Available Paella Pans & Accessories

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Ingredients: 

• 2-3 English Cucumbers
• Black Garlic Tamari Balsamic Vinegar
• Cold Water
• 1 teaspoon Black Garlic Sea Salt
• Optional: Whole, Peeled Garlic Cloves

Tools We Used:

• Canning Jars - Available in store only - individually or by the case
• Black Garlic Tamari Balsamic Vinegar 
• Olivelle Black Garlic Sea Salt

Directions:

• Slice your cucumbers into spears or rounds - your choice! Pack them tightly into your canning jar, taking care not to smash your cucumbers.
• Make your pickle brine in a measuring cup by mixing 1 part Black Garlic Tamari Balsamic Vinergar and with 2 parts cold water. Pour into your jar.
• Add the Black Garlic Sea Salt and close the lid. Let sit in your fridge 3 days (if you can) before cracking into the jar and sampling! 

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Ingredients:

• 1 cup pineapple, chopped and frozen
• 1 ripe banana, peeled and frozen
• 1/2 cup unsweetened coconut milk
• 2 1/2 teaspoons powdered sugar
• 1 teaspoon lime juice
• Optional Topping: 1-2 teaspoons of Olivelle Pineapple Habanero Balsamic Vinegar or Raspberry Balsamic Vinegar to top

Tools We Used:

• Zwilling Enfinigy Personal Blender for small batches, or 
• Zwilling Enfinigy Power Blender for big batches
• 12 oz Soda Glass
• Tall Spoon

Directions: 

• Combine all ingredients together in a blender or food processor
• Cover and blend until smooth
• Add to the ice cream bowl through the opening in the lid. Let the machine run on medium speed for 10 minutes until the desired consistency is reached. 
• Serve immediately.
• For a spicy twist, top with Olivelle's Pineapple Habanero Balsamic Vinegar.

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Ingredients: 

• 4 medium, ripe peaches (about 1 pound)
• 1 cup sugar
• 1 1/2 cups Olivelle Raspberry White Barrel Aged Balsamic Vinegar

Directions:

• Peel and pitt the peaches and place in a bowl
• Add sugar and vinegar and puree with an immersion blender.
• Store concentrate in an airtight jar in the fridge for 3-5 days, shaking daily to help dissolve sugars.
• Once the sugar has dissolved, mix the concentrate with still or sparkling water, your choice!
• We used 1/4 cup concentrate per pint of still water - but adjust based on your preference.
• Shrub can be stored for several months in refrigerator.

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