Paprika - Smoked 50g

Add smoked paprika to Spanish paellas, Mediterranean style seafood soups, braised chickpeas, pilaf rice, and braised meat or chicken dishes.

Smoked Paprika Aioli Recipe – 2 cups (450 ml)

Combine 1 clove garlic, 1 whole egg, 1 tbsp Dijon mustard and 1 tbsp lemon juice in a blender. Add 1 ½ cups (350 ml) olive oil in a thin continuous stream whilst still blending. Add 1 tbsp smoked paprika, 1 pinch ground cumin and salt to taste. (For a simpler version, add smoked Paprika to a quality mayonnaise). Serve with grilled or fried seafood, potato wedges, grilled vegetables, seafood tacos, fish cakes or croquettes.  

Patatas Bravas (“strong and brave” spicy potatoes). This popular tapas dish combines baked, or fried (diced) potatoes drizzled with a thin sauce of olive oil, smoked paprika, and stock thickened with a little potato starch. Scatter with fried (diced) chorizo (optional) which is also made with smoked paprika.