SMOKED PAPRIKA

SMOKED PAPRIKA Description

What to Cook with : Chicken, Eggs, Stews

• Summary
• How to Use
• Origins
• Contents

• Sweet Smoked Paprika is derived from ground chilies and it adds a touch of smoke to both mellow dishes and spicy recipes. Use it as an eye-catching topping or as a smoky seasoning to bring sweet heat to stews, soups, meats, and egg dishes.

• Recipes

  Coming soon

  Uses

  Use Sweet Smoky Paprika whenever you want to impart that seductive smoky flavour, but remember that a little goes a long way. Try adding it to dishes like turkey chili, shakshuka, and chicken paprikash. It adds a surprising flavour to roasted tomatoes and beef stew too.

  Pairs deliciously with:

  Corn Fritters, Paella, Potatoes, Shakshuka

• Origin & History

  Created by smoking sweet red peppers over an oak fire and then grinding them into a fine powder, this paprika comes in different varieties hailing from Spain. Also called pimenton, it's used to add depth and a woodsy, smoky flavour to dishes as well as a vibrant red colour. The Spanish use this mild paprika to make chorizo sausage and paella.

• Ingredients

  Sweet Smoked Paprika powder

  Weight

  20g

  Serving size

  14 x 1/2 Tsp