Fuquay Spice and Tea
Paprika, Smoked Spanish
Price:
$3.99
Size
Price:
$3.99
Smoked paprika, also known as smoked Spanish paprika and pimento, is made from chili peppers just like regular paprika. However, as the name suggests, the peppers are smoke-dried over an oak fire before being ground into a powder. While other paprikas are primarily used for garnish, smoked paprika powder has more complexity that brings out the smoky flavors of grilled foods. It is an essential ingredient in dry rubs, jambalaya, ratatouille, paella and dishes that feature chorizo sausages or beams.
Recipe to try
Cabbage & Carrot Stuffed Pepper Boats with Paprika, Smoked Spanish
Serves: 4
Ingredients
- 2 teaspoons Paprika, Smoked Spanish
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups thinly sliced cabbage
- 2 cups grated carrot
- 1 tablespoon neutral cooking oil
- 4 large bell peppers, halved lengthwise and seeded
- 2 cups cooked rice
- ½ cup grated mozzarella
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the oven to 375°F. Place the pepper halves in a baking dish with ¼ cup water and bake for 15 minutes.
- Heat the neutral oil in a large skillet over medium heat. Add thinly sliced cabbage and grated carrot. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Mix the cooked vegetables with the rice and seasoning mixture. Fill the pepper halves, top with mozzarella and bake 20–25 minutes more, until the peppers are tender and filling is hot.
Flavor profile and pairings
Flavor: warm, smoky paprika.
Try it with: beans, stews, tacos, grilled vegetables and marinades.
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