Place <quantity>25<unit>g</unit></quantity> of sweet paprika and <quantity>100<unit>ml</unit></quantity> of sunflower oil in a saucepan over medium/low heat

Let it simmer for 30m until infused

Set a kitchen towel over a strainer

Pour the oil and strain

Transfer to a recipient. The pimenton oil is ready

Open the oysters

Collect <quantity>30<unit>ml</unit></quantity> of the oyster liquid after opening them

Transfer the liquid to a bottle

Add <quantity>60<unit>ml</unit></quantity> of pisco and <quantity>15<unit>ml</unit></quantity> of simple syrup

Add <quantity>30<unit>ml</unit></quantity> of grapefruit juice and <quantity>15<unit>g</unit></quantity> of pasteurized egg whites

Close with a lid and shake vigorously until frothy. The pisco sour dressing is ready

Release the oyster from the shell and serve

Pour the Pisco Sour Dressing to taste

Add few drops of the Pimenton Oil. The oyster with pisco sour dressing is ready

Enjoy!