Paprika - Sweet 50g

Romesco Sauce Recipe – Makes 300 ml

Combine the flesh of 1 roasted red pepper (skin is easily removed by placing in plastic bag for 5 minutes immediately after roasting) with 50 gm toasted hazelnuts (skinless) or almonds, 1 slice of crustless sourdough (pieces),  1 tbsp sweet paprika,  1 tbsp smoked paprika, 1 clove garlic, 2 tbsp sherry vinegar, 125 ml EV olive oil and salt (to taste). Pulse in a blender to a coarse consistency. Serve as a dip with crackers or grilled sourdough, as a side to grilled meats (kebabs), seafood, poultry, and vegetables, with fresh pasta, omelettes or as a sandwich spread with cold cuts or grilled cheese.

Paprika is a great foundation spice for building homemade spice rubs with other spicy and fragrant spices. Use also to enrich, soups, sauces, paellas, and braised dishes.

Mix paprika with breadcrumbs for sprinkling over casseroles, gratins, or potato bakes.