Fuquay Spice and Tea
Paprika, Spanish
Price:
$3.99
Size
Price:
$3.99
Spanish paprika, or pimentón, is milder and sweeter than Hungarian varieties, sometimes owing its distinctive flavor to being dried via the smoke of oak timber.
In addition to use as a spice to season stews, soups, rice, eggs, sausage and other meats, Spanish paprika is sometimes mixed with a small amount of olive oil and served as a condiment.
Origin: Spain
Recipe to try
Cauliflower & Olive Farro Salad with Paprika, Spanish
Serves: 4
Ingredients
- 2 teaspoons Paprika, Spanish
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups small cauliflower florets
- 2 cups pitted olives, halved
- 1 tablespoon neutral cooking oil
- 1 cup dry farro
- ¼ cup chopped walnuts
- 2 tablespoons chopped fresh parsley
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Cook the farro according to its package and drain.
- Heat the neutral oil in a large skillet over medium heat. Add small cauliflower florets and pitted olives, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Toss the farro and cooked vegetables with the seasoning mixture. Add walnuts and parsley. Serve warm or cool promptly for a chilled salad.
Flavor profile and pairings
Flavor: sweet, earthy pepper notes.
Try it with: beans, stews, tacos, grilled vegetables and marinades.
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