Delicious Ways to use Smoked Spanish Paprika

Paprika is one of the world’s most popular spices. It can add a fantastic smoky flavour to all sorts

of dishes as well as a delicious level of spice and a beautiful red-orange hue. To get the most out

of this versatile spice, it’s helpful to understand the different varieties and the unique tastes they

can add to your cooking.

 

Paprika is always made from dried peppers which are ground down into a powder. This process

and the kind of pepper used differs greatly from place to place, and therefore produces countless

types of paprika, each with unique flavours to bring to your kitchen.

 

Spain is paprika’s ‘second homeland’, behind Hungary. In Spain, it’s known as pimentón and there

are three main varieties: dulce, the sweetest and mildest, agridulce, which is subtly spicy, and

picante, which is the hottest. Whilst Hungarian paprika is usually dried in the sun, Spanish varieties

hot things up a little, often smoking the peppers dry and over other flavoursome ingredients (like

oak, for example). The resulting flavour has a world-renowned intensity and lays the foundation for

many traditional Spanish dishes, from fantastically fragrant paella to uniquely spiced chorizos and

salamis.

 

So here are some fabulous smoked paprika recipes which are great examples of dishes enhanced

by paprika. We hope you’re not feeling hungry because these smoked paprika recipes are bound

to get your taste buds singing…

 

1. Baked Camembert with smoked Spanish paprika – slice the top off of the cheese and sprinkle

paprika into the gooey centre. Cook for 20 minutes at 180oC. The paprika will add an edge of spice

and a beautiful smoky aroma to the dish.

 

2. Paprika BBQ marinade – a simple BBQ marinade using paprika, chilli powder, garlic, lemon

juice, ginger and a touch of salt will create an exquisite flavour for chicken, pork or beef. It’s a really

simple yet sure-fire way to liven up your standard barbecued meats.

 

3. Paella – A traditional Spanish dish simply must be full of Spanish flavours, including smoked

paprika. There are lots of different recipes out there but most roughly follow these guidelines: heat

oil in a non-stick frying pan over a medium-high heat and fry some onion and garlic for a couple of

minutes to soften. Add your rice and your paprika, stir briefly, then pour in bouillon and add pepper.

Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in vegetables (for example

courgette or peas) then cover and cook for 10 mins more. It's as simple as that! Paella usually

contains fish and/or prawns, which should be added last.

 

4. Smoky Fried Chickpeas – a really easy yet delicious snack, nibble, or addition to a meal.

Simply drain the chickpeas and set to dry on paper towels over a sieve to dry. Heat oil in large pan

until the oil bubbles around a test-run chickpea. Add lemon zest and a thyme sprig, then add the

chickpeas in small handfuls at a time so that the pan doesn't crowd. Fry for about 5 minutes until

the chickpeas are crunchy and their colour changes. Next, remove from the oil, drain well over a

sieve, add garlic, and then fry until golden. Finally, toss with smoked paprika and add a little salt.

These are especially delicious served warm.

 

Paprika really is one of the world’s most versatile spices and this selection of ideas by no means

cover every recipe it works in. Shop from our range and try adding some smoked Spanish paprika

to your own cooking and see what smoked paprika recipes you can create. It’s sure to be delicious!

 

 

Harry