Smoked Chili Oil Recipes

Instructions

Heat the Oils:

In a large paella pan or wide skillet, heat 1 tbsp olive oil and 1 tbsp Auntie Rana's Smoked Chili Oil over medium heat.

Sauté Aromatics:

Add the onion, garlic, and red bell pepper. Sauté for 3–5 minutes until softened and fragrant.

Toast the Rice:

Stir in the rice and cook for 1–2 minutes, coating it well in the oil and aromatics. This step helps to toast the rice slightly, adding depth of flavor.

Add Spices and Tomatoes:

Sprinkle in the smoked paprika and add the soaked saffron threads with their water. Stir in the diced tomatoes and mix well.

Build the Base:

Pour in the seafood stock, season with salt and black pepper, and bring to a simmer. Do not stir the rice after this point to allow it to cook evenly.

Add Seafood:

After about 10 minutes, arrange the mussels, shrimp, and squid rings on top of the rice. Drizzle 1 tbsp Auntie Rana's Smoked Chili Oil over the seafood to infuse additional smoky, spicy flavor. Cover with a lid or foil and cook for another 10 minutes, or until the seafood is cooked and the rice has absorbed the liquid.

Simmer and Finish:

Uncover the pan and let the paella simmer for 2–3 minutes to develop a crispy layer of rice (socarrat) at the bottom.

Serve and Garnish:

Remove the pan from heat and garnish with fresh parsley and lemon wedges. Serve directly from the pan for an authentic presentation.

Enjoy:

This smoked chili seafood paella, infused with Auntie Rana's Smoked Chili Oil, combines the bold flavors of the sea with a smoky, spicy twist—perfect for sharing with family and friends.

Instructions

Prepare the Marinade:

In a bowl, whisk together Auntie Rana's Smoked Chili Oil, soy sauce, sesame oil, honey, ginger, garlic, lime juice, salt, and pepper.

Marinate the Chicken:

Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal and refrigerate for at least 2 hours, or overnight for the best flavor.

Prepare the Basting Glaze:

In a small bowl, mix the hoisin sauce, Auntie Rana's Smoked Chili Oil, honey, and rice vinegar until smooth. Set aside for basting.

Preheat the Grill:

Heat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the Chicken:

Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin-side down. Grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C).

Baste with the Glaze:

During the last few minutes of grilling, generously brush the chicken with the basting glaze on both sides. Allow the glaze to caramelize slightly before removing the chicken from the grill.

Rest and Serve:

Let the grilled chicken rest for 5 minutes before serving. Garnish with sesame seeds and chopped green onions if desired.

Enjoy:

This Asian-style smoked chili grilled chicken, infused with Auntie Rana's Smoked Chili Oil, balances smoky, spicy, and sweet flavors for a perfectly grilled, mouthwatering dish.

Instructions

Heat the Oil:

In a large skillet or saucepan, heat 2 tbsp of Auntie Rana's Smoked Chili Oil over medium heat.

Sauté the Vegetables:

Add the onion, garlic, carrot, and celery. Sauté until softened and fragrant, about 5–7 minutes.

Brown the Meat:

Add the ground beef or pork and cook until browned, breaking it up with a spoon. Season with salt and black pepper.

Add Auntie Rana's Smoked Chili Oil:

Drizzle an additional 1 tbsp of Auntie Rana's Smoked Chili Oil into the mixture while the meat is browning to infuse extra smoky heat into the dish.

Deglaze with Wine (Optional):

Pour in the red wine and let it simmer for 2–3 minutes to cook off the alcohol, scraping up any browned bits from the bottom of the pan.

Build the Sauce:

Stir in the crushed tomatoes, tomato paste, oregano, and basil. Reduce the heat to low, cover, and simmer for 20–25 minutes.

Cook the Pasta:

Boil the pasta in salted water until al dente. Reserve 1/2 cup of the pasta water before draining. Toss the cooked pasta with 1 tbsp of Auntie Rana's Smoked Chili Oil for added flavor.

Combine and Serve:

Add the cooked pasta to the bolognese sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to achieve the desired consistency.

Garnish:

Serve immediately with grated Parmesan cheese and fresh basil or parsley for garnish.

Auntie Rana’s was born from our shared love for food, people, and places. Each journey introduced us to new spices, recipes, and traditions that inspired us to create something special—an authentic taste of Southeast Asia brought to North America.