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TONI PONS: a family business of Espadrilles from Spain

Posted March 18, 2018

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Toni Pon's: it's a family thing.
Toni Pons Spring
 
Espadrilles have been made France and Spain since at least 1322 and there are shops still in existence that have been making espadrilles for over a century. Traditionally designed with a canvas upper and seamed to the rope sole, it’s no wonder espadrilles are a beloved classic and perennially popular.
 
Toni Pons brings the classic espadrille into the modern era this spring with all the comfort you need and the style you want. From flats to wedges, you’ll find slingbacks, ankle straps, and stretchy side tabs to create the perfect fit. Colours range from pale neutrals to inky blacks and everything in between. Canvas, suede, leather, and linen each have a moment in the sun, with captivating details like raw edges, shimmery florals, subtle texture, and brilliant shine.
 
Share a taste of Spain at your next dinner party with a gorgeous, flavourful Paella.
 
Quick Chicken & Chorizo Paella
Yield -- Makes 4 to 6 servings
Ingredients
o   1 tablespoon vegetable oil
o   14 ounces chorizo, cut into 1/2 inch slices on the diagonal
o   1 small onion, chopped
o   1 red bell pepper, chopped
o   2 cloves garlic, chopped
o   1/4 teaspoon pimenton or paprika
o   2 cups short- or medium-grain rice
o   1 pinch saffron threads
o   2 bay leaves
o   4 cups chicken stock
o   1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
o   1/2 cup frozen peas
o   1 tomato, chopped
o   Coarse salt and freshly ground black pepper to taste
o   N/A freshly ground black pepper
Preparation
    1. Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
    2. Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.
    3. Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.
 
 
Preparation. Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute.

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