SMOKEY SPICY GOODNESS

I don’t know what I ever did before discovering Spanish Smoked Paprika (Pimentón de la Vera). Not sure why I didn’t discover it while living in Spain. God knows it was in or on everything from eggs to chorizo and ensaladilla Rusa. This lovely spice imparts a deep and smokey flavor to anything you add it to.

I got my first taste at the Americano bar in the SOMA district of San Francisco. I ordered some fries that came dusted with pimenton and I am guessing some garlic and parsley. I am not a fry addict, like most, yet, I wolfed down those crispy critters and yearned for more.

Long story long, I would like to share a few simple recipes that you can wow your friends with. If you received a little packet from me, it contains exactly 1 Tablespoon.

 

ALIOLI (smoked paprika aioli)

1 T Pimenton de la Vera

1/2 cup to 1 cup mayo (may sub light sour cream and live oil)

1-3 garlic cloves – mashed

HOW: Blend with a small whisk or spoon OR put in mini food processor.

SERVE: with roasted potatoes, fresh veggies, drizzled over hard boiled eggs or tuna.

 

SMOKEY ROASTED POTATOES

6-7 or 1lb Dutch Yellow or any small potatoes – 1.5 inch diameter

1 T Pimentón de la Vera

1 T garlic powder

1 T onion powder

3 T olive oil

Sea Salt and fresh ground pepper to taste.

HOW:

Preheat oven or toaster oven to 450

Slice potatoes in half or quarters depending on size. Small cooks faster.

Mix dry ingredients

Toss potatoes with oil, then add dry spices and toss to coat.

Roast on a foil lined cookie sheet for 15 minutes… check for doneness, give a turn and roast for an additional 5-10 minutes depending on how brown and crispy you like them. Eat.

 

BITS:

Use instead of paprika in any recipe that calls for paprika for added zip and smokiness.

Sprinkle over halibut or any fish before baking or grilling.

Combine with olive oil for a sexy oil to decorate a plate with.

If spicy is too spicy, there are sweet and semi spicy varieties.

A 2.6 oz. can the size of an “old school” pepper can is about $4-$6 dollars. Don’t pay more.

 

MORE RECIPE LINKS:

Gambas al Ajillo (shrimp with garlic and pimenton)

Patatas Bravas (mean potatoes)

Roasted Chicken (roasted chicken)

By |2018-10-03T16:45:44+00:00February 25th, 2010|

8 Comments

  1. FoodLove February 25, 2010 at 1:22 AM

    I’m going to make this for dinner tonight…with chicken…and bacon…and maybe some greens…and some wine…and a molten chocolate lava cake…with ice cream all mixed in a blender. (not really mixed in a blender)

  2. shannon March 9, 2010 at 4:45 PM

    Totally going to try the potatoes! Thanks for the idea~

  3. Christin Miller March 12, 2010 at 12:33 AM

    I love roasted potatoes! I am going to try this recipe!

  4. lindey lambert March 18, 2010 at 10:44 PM

    Just got a present in the mail. The smell is making my mouth WATER!!! can’t wait to try my Pimenton de la Vera! Delish!

  5. A Little Yumminess March 31, 2010 at 10:57 PM

    I love smoked paprika and I am going to start introducing it to our daughter. Will try these for sure!!

  6. realfoodies March 31, 2010 at 11:13 PM

    Hi there. I enjoyed your blog as well. How did you find out about mine? Would love to know more about the garden project you participate in. Thank you for commenting.

  7. randee April 29, 2010 at 10:38 AM

    While working at a catered ski chalet (kokopelliskiholidays) in Breckenridge this spring, I used the smoked paprike you gave me for an appetizer. It was a Sockeye Salmon Cake w/ Smoked Paprika Whole Grain Mustard Remoulade & Balsamic Tomato Relish. Sometimes I make the fishcake with smoked trout or smoked salmon which is sometimes overwhelming, but using the smoked paprika gave the dish the smokiness I was looking for without being too overpowerring. Yummy good!

  8. Nicole May 5, 2010 at 8:56 PM

    This is my new favorite ingredient!! I’ve now made the smokey roasted potatoes twice this week and it’s only Wednesday. It’s also an excellent addition to fish (I coated some mahi mahi with garlic olive oil, a little salt and pepper and this magical spicy smokey dust). It gives just enough of a kick without being too spicy. I want to put it on everything…I was almost considering ice cream, but I’m not sure I’m that adventurous. Thanks for introducing me to this wonderful stuff!

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