The color of paprika is deep and gorgeous…almost carnelian, the aroma somewhat pungent yet enticing, and the taste…well, I’m still experimenting.
All my life I’ve loved what paprika does to chorizo (Spanish sausage) but considering I’m second generation Spanish American and that paprika (pimentón) originated in Spain, I use surprisingly little of the spice in my cooking — though apparently I’ve tried from time-to-time as witnessed by three opened (and aged) jars in my spice cabinet.
When I spotted this attractively labeled can of imported Spanish paprika, I just knew I had to have it — besides I was long overdue to toss those 3 jars.
I was immediately lured into using it once I pried open the top so I made this sauce to accompany chicken I was roasting.
Ingredients/Directions (yields 1 cup)
3 teaspoons good quality Spanish paprika
1 teaspoon Spanish sherry vinegar
1/2 cup chicken stock
1/4 cup olive oil
1 roasted red bell pepper
1 small carrot roasted till tender
1 tbl raisins
toasted almonds halved
Mix first 4 ingredients.
Soak 1 tbl raisins in the liquid till they plump, remove half and reserve.
Add roasted carrot and red pepper.
Blend to emulsify to consistency of a semi-thick sauce.
Add remainder of raisins and toasted almonds.
The addition of the raisins was a good call as was the carrot because it gave a hint of sweetness to counterbalance the acidity of the vinegar. And, as could be expected, the paprika was the forward flavor.
If you’d like to try this sauce, it would also be a nice accompaniment to fish, rice or noodles and I imagine it would be a good base to any stewed or braised dish. If you like it a little sweeter, a teaspoon or so of honey would work well.
Meantime, I’m going to be embracing my Spanish roots and using paprika more frequently. Do you have any special uses for this spice?
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You might be able to incorporate your paprika somehow into a Spanish Romesco sauce for appetizers, fish or whatever your choose.This idea is pretty similar to your already delicious Spanish influenced sauce here.
WHOA!!!!!!!! I love how you constructed this gorgeous dish!!
I use it when I make my Spanish chicken empanadas. I am going to dig into my freezer to see if there is chicken there. Guess what I am having for dinner?
Nicely put together Joan.
I have been using smoked paprika more, even sprinkled over pizza for that, “hmm, what is that, I can’t place it flavor.” It adds such great flavor! So sweet, I like it over mac and cheese as well, makes it more grown up!
I use it when cooking potatoes and eggs, and basically on any potato dish. It’s also great as a garnish on baked pasta or rice dishes.
Thanks for the ideas. I also remember reading that someone sprinkled it on fried eggs for that ‘what is that?” response that Robin mentions.
If I’m not mistaken – isn’t paprika the primary ingredient in Chili Powder? My Indian husband uses paprika in his amazing chicken curry.
I’ve been meaning to get some good quality paprika from La Tienda as I can’t find any in our local markets. o, I too have not been using nearly as much as I would like. Your dish sounds fantastic … love the sweet and savory combination.
I became a fan of Smoked Paprika a few years ago and use it all the time now. It’s a wonderful topper to the very basic of foods … deviled eggs and egg salad.
I love the shots of your dish and the rice picture sells me on trying this sauce. Thanks! I’m looking forward to diving into it soon.
A gorgeous sauce! I love the idea of adding raisins and almonds too. It should be very versatile too, to go with many different dishes!
Do tell us about that little creation you have with the rice going on there. I recently have come to love smoked paprika, but don’t use it as much as I would like to.
It’s the sauce over rice and spinach.
That sauce is a great idea! And I’ll admit, growing up where I did, Cayenne and Chili powder were the go-to ‘spicy’ spices. I also need to learn to incorporate paprika more often – this looks like a good start!
This spice caught my interest so I had to read the receipe. It sounds very good and it looks beautiful over the rice creation.
Oh my goodness look at your presentation. You’re so classy! I too have a couple jars of paprika in my cupboard and I rarely use it. I should give it a try more often.
Too funny! I posted about my Hispanic roots and a sauce and you post about your Spanish roots.
This is a beautiful sauce and something I would really like to have. I usually buy Hungarian Paprika but need to keep my eyes open for Spanish Paprika. Thanks for visiting my blog!
I love that sauce! thanks! it is a bit lighter than our muhammara and very flavorful too.
I use paprika on so many things, kibbeh, hummus (on top tp garnish)and meat marinades, chicken marinades, etcc
Your jar is so cute! I went through a phase recently when I had to put Spanish paprika in everything I made. I especially like the smokiness of it in soups and other dishes that might ordinarily have bacon in them–because I don’t eat pork. Your sauce sounds delicious!
I love this spice but like you, have not really played around with enough! Love the sauce Joan…the raisins are a brilliant idea!
Paprika is a wonderful spice and so underused for flavor. It’s not just for a garnish. Great photos as usual.
Wishing you and your family a wonderful Thanksgiving Joan. Hope you’re enjoying our gorgeous Florida weather.
Sam
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