what is smoked paprika?

BitterAndTwisted

I always add smoked paprika to my butternut quash and mixed beans soup but it's lovely sprinkled on almost anything.

katie89

I use smoked paprika and cumin with lime juice for home made fajitas- much cheaper n tastier than shop brought mix.

rubytuesday

I add it to spicy rice and beans and also sprinkle it on potato skin crisps.

stitching_witch

I've made this a few times and is absolutely delicious. there are quite a few ingredients so I do it for dinner party type meals.

http://www.jamieoliver.com/recipes/pork-recipes/spicy-pork-and-chilli-pepper-goulash

stiltwalker

I put smoked paprika and cumin in my tomatoey sausage casserole and its yum if I do say so myself. Brown off some onion, garlic and sausages add smoked paprika, cumin, peppers and any other bits of veg you have knocking around, add a tin of tomatoes and some stock then cook til done and all veg nice and soft. You can thicken it at the end with a little cornflour and water mixed if you like it thicker.

lisa26_2

Some more lovely sounding ideas thanks!

Here's the cochifrito recipe...as it's written but I'll also note the slight 'adjustments' I make:

Cochifrito (serves 4)

900g boneless lamb cut into bitesize chunks (I use about 500-600g and use a cheap cut)
salt and pepper
4 large garlic cloves (I use more!!)
1 onion finely chopped (i miss this out)
10-12 shallots peeled
2 large carrots cut into big chunks (I use more)
1 tbsp sweet smoked paprika (mine doesn't say if it's sweet or hot but it must be hot as the end result is pretty spicey!!)
Juice of 2 lemons (I use Jif lemon juice!)
Large hanful of chopped flatleaf parsley (I don't bother)
1 Chicken stock cube (I use Knorr)

I also add a beef oxo and use cornflour slaked with water to thicken a few mins before serving.

1. Season the lamb and brown in a frying pan, transfer to a slow cooker.

2. Put the carrots, shallots, garlic, smoked paprika, stock cubes and lemon juice in with the meat and add boiling water to just cover the meat.

3. I cook it on auto for about 6 hours, I think on my slow cooker the auto setting is 2-3 hours on high then down to low for the rest of the time.

4. Thicken with cornflour just before serving. i serve it with mash and veggies.

It's actually a Slimming world recipe and if you're following their plan it's free on red and EE, you just need to syn the cornflour.

Swan_2

Lisa, that sounds absolutely delicious, I'm going to make it this weekend

thank you :A

jbreckmckye

m_curiousity wrote: »

I use it in a recipe called Caldo Verde...its basically a (Portugese?) soup with Chorizo, cabbage, potatoes, stock and lots of paprika, its delicious and great for cold weather!!

I can second caldo verde.

It's very simple to make. You need

* cabbage (savoy) or kale, shredded
* plenty of garlic, chopped
* a few peeled and diced potatoes
* a nice big chorizo
* lots of smoked paprika
* chicken or vegetable stock

You just want to fry the potatoes in olive oil, before adding garlic and chorizo. Sweat the whole thing, then add stock. Simmer, add paprika and maybe some chilli (dried, red flakes) and then add your shredded cabbage six or seven minutes before serving.

funkymonkey849

My boyfriend put it in a curry once and I went mad saying you're not supposed to put smoked paprika in a curry you loon!!

It was lovely!

Emuchops

anything with sausages of any type especially chorizo. I find that its also nice on shellfish, anything tomato-ey and anything cheese-y.