Re: [CH] Smoked paprika
ChileBuzz (chilebuzz@earthlink.net)
Tue, 16 Dec 2003 21:44:21 -0500
Here is link to a paella recipe that looks good.
http://www.tienda.com/recipes/paella.html
Dave DeWitt's site has three recipes
www.fiery-foods.com/dave/pimenton.html
Spanish Chorizo with Pimentón
Pimentón Garlic Soup
Grilled Tuna Steaks with Salsa Pimentón
Below are a few from Spanish-Gourmet --the garlic shrimp look esp
tasty to me. I gathered a lot of pimenton recipes last year but of
course can't put my hands on them at the moment! I have been
wanting to try this special spice myself.
Tee
who just resubbed to CH
CHICKEN AND AVOCADO SALAD
serves 4
Ingredients:
450g cooked chicken, cubed
8 anchovy fillets, soaked in milk, rinsed and dried
1 small red Spanish onion, finely chopped
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh chives
4 tbsp chopped fresh parsley
280ml fresh mayonnaise
140ml natural yogurt
2 tbsp tarragon vinegar
pinch of hot pimenton (paprika)
pinch of sugar
1 large leafed lettuce, shredded
1 ripe avocado, cubed
Preparation:
Mix all the ingredients (except the chicken, avocado and lettuce) in
a food blender. Whizz until smooth. (This dressing is best left in
the fridge for an hour or so, for the flavours to blend).
When ready to serve, arrange the shredded lettuce on plates, top
with the cubed chicken and avocado and spoon over the dressing.
"HOT" POTATOES
serves 4-6
Ingredients:
1 kg potatoes, peeled and cut into big chunks
¼ kg ripe tomatoes, roughly chopped
2 cloves of garlic, finely chopped
1 tsp corn flour
Pimenton picante (hot paprika) - to taste
A drop vinegar
Oil and salt
Preparation:
Fry the potato chunks in plenty oil with the garlic and a pinch of
salt. Meanwhile, fry the tomato in a little oil, then liquidise.
Return to the pan and stir in the cornflour, cooking for a minute or
two. Now add the vinegar and pimenton (paprika).
Tip the cooked potatoes into a hot serving dish and pour over the
sauce. Serve very hot.
CAULIFLOWER STEW
serves 2-4
Ingredients:
1 medium cauliflower, in florets
1 large onion, chopped
4-5 tbsp olive oil
3-4 cloves of garlic, chopped
75g chorizo sausage, sliced
3 tomatoes, skinned and
finely chopped
75g pine nuts
25g sultanas
1 tsp pimenton (paprika)
1 tbsp fresh chopped parsley or 1 tsp chopped dried parsley
salt and pepper
Preparation:
Bring some lightly salted water to the boil, and cook the florets
for 5-6 minutes - don´t let them get too soft. In a pan, heat the
oil and fry the onion and garlic for 4-5 minutes. Stir in the
pimenton, then add the sultanas, chorizo, pine nuts, dried parsley
(if using) and tomatoes. Mix well, then add the florets. Heat
everything for 2 minutes. Check the seasoning and sprinkle with
fresh parsley (if using) before serving.
GARLIC SHRIMPS (Prawns)
serves 2-4
Ingredients:
500g fresh shrimps (prawns) unshelled
125ml good quality olive oil
4 cloves of garlic, crushed
3 tbsp dry sherry
1 tsp mild pimenton (paprika)
3 strands of saffron (optional)
juice of ½ a lemon
course salt
Preparation:
Make sure the prawns are dry. In a shallow pan, heat the oil gently,
add the garlic and sauté for one minute. Stir in the pimenton
(paprika) and saffron. Add the prawns and stir well, allow to cook
for 2-3 minutes. Before serving, mix in the lemon juice and sherry,
and grind over some course salt.