Penzey's Smoked Spanish Paprika--How should I use it?

[acb11]

I just got my latest Penzey's order and I cannot stop smelling the smoked spanish paprika!! It is intoxicating! Anybody have a great recipe I can put it in? Thanks!

[blazedog]

I believe the July 2005 CL had a section on Spanish cooking which had some recipes utilizing this spice.

Here's one from another issue of CL which is good to make on a SUnday when you want to invest some time and putter in the kitchen.

Smoked Paprika-Spiced Chicken over Lentils with Yogurt-Cumin Sauce
From


This recipe from Brian Glover, a London-based recipe developer, echoes the current trend in London for using modern Spanish and North African ingredients and spices found at Borough Market. On your next trip, stock up on Spanish smoked paprika, honey-sweet quince paste, dried ham, and other specialty items.

2 tablespoons olive oil, divided
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 teaspoon salt, divided
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup plain whole-milk yogurt
3 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh mint
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup finely chopped seeded cucumber
1 cup dried lentils
2 parsley sprigs
1 (1/2-inch-thick) slice onion
1 thyme sprig
1 bay leaf
4 very thin slices Serrano ham or prosciutto (about 1 ounce)
3/4 cup minced fresh onion
3 cups thinly sliced zucchini
1 (6-ounce) bag prewashed baby spinach

Combine 1 tablespoon oil, rind, 1 tablespoon lemon juice, 1/4 teaspoon salt, paprika, and 1/4 teaspoon pepper in a medium bowl. Add chicken; turn to coat. Marinate in refrigerator 2 hours.
Combine 1/4 teaspoon salt, yogurt, 1 tablespoon chopped parsley, mint, cumin, and garlic in a food processor; process until smooth. Place yogurt mixture in a medium bowl; stir in cucumber. Cover and chill.

Preheat oven to 375°.

Place lentils, parsley sprigs, onion slice, thyme sprig, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain. Discard parsley sprigs, onion slice, thyme sprig, and bay leaf.

While lentils cook, wrap 1 ham slice around each chicken breast. Place chicken in an 11 x 7-inch baking dish. Bake at 375° for 25 minutes or until done.

While chicken cooks, heat 1 tablespoon oil in a large Dutch oven over medium heat. Add minced onion; cook 3 minutes, stirring occasionally. Add zucchini; cook 15 minutes or until zucchini is very tender, stirring occasionally. Stir in lentils, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 5 minutes or until spinach wilts, stirring occasionally. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Serve chicken over lentil mixture; drizzle with yogurt sauce.

Yield: 4 servings (serving size: 1 breast half, 1 cup lentil mixture, and 1/3 cup sauce)

NUTRITION PER SERVING
CALORIES 513(22% from fat); FAT 12.7g (sat 3.2g,mono 6.2g,poly 1.5g); PROTEIN 60.1g; CHOLESTEROL 113mg; CALCIUM 200mg; SODIUM 908mg; FIBER 17.6g; IRON 7.9mg; CARBOHYDRATE 41.1g

Brian Glover
Cooking Light, MAY 2004

[tholbrook]

I just used it in a couple of recipes last night:

Grilled Corn with Smoked Paprika Butter (http://www.epicurious.com/recipes/recipe_views/views/109709) (epicurious: Bon Appétit, July 2004)


Herbed Cheese Pizza (Lahmacun) (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=333213) (Cooking Light, April 2002)

Both were really, really good. The pizza is a favorite in our house - DH requested it for his birthday dinner. Unfortunately, all that paprika (plus garlic, onions, etc) gave us both heartburn :(! Ours is the HOT smoked paprika, so that probably explains it. And that's okay - it was worth it! :D

[kabs]

I bought the same stuff from Penzey's and love it! You're right, the smell is intoxicating! I just used it in two different recipes:

Anticuchos (Peruvian Beef Kebabs) (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=234994)

And I also used some in the Cheddar Chicken Chowder (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222388) because I didn't have bacon but wanted the smoky flavor. I just added the smoked paprika to the flour and mixed it in with the milk where the recipe calls for it. It was great!

[Lrimerman]

I add it to my homemade BBQ Sauce in place of liquid smoke.

Paella is a traditional dish for it.

Lisa

[NewMrsG]

I just bought this too - so I'm glad you posted the question!

[ADM]

Thanks for the recipe posts!

"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go."

Erma Bombeck, author.

[acb11]

Thanks for all the replies....we have a paprika filled menu this week!

[memartha]

I have used mine on roasted potatoes (toss with olive oil, salt, pepper, and smoked spanish paprika) and roasted peppers and onions. Yum!

[dianer]

Our supper club meets tonight. We are doing a Spanish theme at Peggys house along with Spanish wines. One of the dishes I was assigned was:

Sopa de Ajo Castellana (Castilian Garlic Soup)

Originally, garlic soup was a peasant's dish made with the most basic ingredients: garlic, bread, and water. Traditional additions of broth, spices, ham, and poached eggs made much tastier soup. The cooked egg whites give the soup a cloudy appearance.

Soup:
1 1/2 teaspoons extra-virgin olive oil
4 garlic cloves, crushed
1 1/2 ounces Spanish serrano ham or prosciutto, diced
1 teaspoon Spanish smoked paprika or sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3 (15.75-ounce) cans fat-free, less-sodium chicken broth

Croutons:
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, crushed
3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
1/2 teaspoon Spanish smoked paprika or sweet paprika

Remaining ingredient:
4 large eggs

To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes

Preheat oven to 350°.

To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Increase oven temperature to 450°.

Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.

Yield: 4 servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)

NUTRITION PER SERVING
CALORIES 238(38% from fat); FAT 10g (sat 2.2g,mono 4.7g,poly 1.1g); PROTEIN 16g; CHOLESTEROL 218mg; CALCIUM 53mg; SODIUM 1058mg; FIBER 2.2g; IRON 1.8mg; CARBOHYDRATE 20g

Cooking Light, AUGUST 2001

The other dish is the Moorish Style Salad with Cumin and Smoked Paprika from the aforementioned Spanish foods article in CL July 2005. If you want to find out how these dishes are reviewed look for our supper club review post later. Everything has the smoked paprika in it including the croutons (for the soup) that I am about to go make. I made the salad dressing yesterday and the smell was VERY appetizing. I am using the Penzeys also, borrowed from another club member.

[NewMrsG]

I just got my latest Penzey's order and I cannot stop smelling the smoked spanish paprika!! It is intoxicating! Anybody have a great recipe I can put it in? Thanks!

My order came yesterday and I just have to say that I'm with you on the aroma - I want to take a bath in the stuff.

Here are some things from my files (none of which I've tried yet)


* Exported from MasterCook *

Roasted Lemon Potatoes

Recipe By :Sara Moulton
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds white boiling potatoes -- peeled, and
cut into 3/4" cubes
= (or small red potatoes, halved or
quartered, if large)
1/4 cup fresh lemon juice
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh parsley
1/4 cup extra-virgin olive oil
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
Smoked paprika -- to taste

Place the potatoes in a large pot. Pour in enough salted cold water to cover by 2 inches. Bring to a boil over high heat. Boil until slightly softened, about 5 minutes. Drain and transfer to a large bowl. Toss with the lemon juice and let sit for 15 minutes.

Preheat the oven to 450 degrees.

Add the oregano, parsley, olive oil, salt, and pepper to the potatoes and toss. Transfer to a shallow baking sheet and roast, stirring occasionally, until golden, about 35 minutes. Sprinkle the potatoes with the paprika. Serve hot.

This recipe yields 4 servings.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1C70) - from the TV FOOD NETWORK"
S(Formatted for MC7):
"06-02-2004 by Joe Comiskey - Mad's Recipe Emporium"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 125 Calories; 14g Fat (94.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : Recipe from "Sara Moulton Cooks at Home" by Sara Moulton, (Broadway Books, 2002)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Creamy Spinach with Smoked Gouda Gratin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds baby spinach
1 tablespoon extra-virgin olive oil
1 small onion -- finely chopped
Salt and freshly ground pepper
3 tablespoons fine dry bread crumbs
2 tablespoons coarsely shredded smoked Gouda cheese
Smoked Gouda Béchamel:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 pound smoked Gouda cheese -- coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 Pinch freshly grated nutmeg
Salt and freshly ground pepper

Preheat the broiler and position a rack 10 inches from the heat. In a large soup pot, bring 1/4 inch of water to a boil. Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes. Transfer the spinach to a colander and drain, pressing out as much liquid as possible.

In a medium, ovenproof skillet, heat the olive oil. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the wilted spinach and cook, stirring, for 1 minute. Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute. Season with salt and pepper. Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling. Serve hot.

Smoked Gouda Bechamel:
In a medium saucepan, melt the butter. Add the flour and whisk over moderately high heat for 30 seconds. Add the milk and bring to a boil, whisking constantly. Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes. Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes. Season with salt and pepper. Use right away or cover directly with plastic wrap and refrigerate.

Source:
"F&W, 3/05"
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Per Serving (excluding unknown items): 209 Calories; 17g Fat (73.3% calories from fat); 7g Protein; 7g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 197mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

FENNEL- AND DILL-RUBBED GRILLED SALMON

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : seafood and fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fennel seeds
1/4 cup golden brown sugar -- (packed) plus 2 teaspoons
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
1 side of salmon with skin (preferably wild salmon) Olive oil -- (3 3/4- to 4-pound)

Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.


Source:
"BA, 7/05"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (21.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : Be sure to buy the salmon with the skin on, which makes it much easier to handle as it grills.
I used skin-on filets of salmon, not the special cut, and reduced the cooking time a bit. I substituted Hungarian sweet paprika, but reduced the amount by half; used fleur de sel instead of kosher salt; and used fresh chopped dill (2 tbls. fresh, instead of 2 tsp. dried).
sweet smoked Spanish paprika is essential. But I found that the complicated procedure with two baking sheets was totally unnecessary for a one-lb salmon filet. The grill was well oiled and flipping it with a long spatula was easy. I did find that cooking it eight-minutes/side was just a bit too long.



Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Garlic Paprika Shrimp

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : seafood and fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
6 cloves garlic -- minced
1 lb large shrimp -- peeled and deveined
1 tbsp smoked paprika
1/3 cup white wine
2 tsp tomato paste
1/4 tsp salt
2 tbsp chopped parsley or cilantro

In skillet, heat olive oil over medium heat; wok garlic until softened but not browned, about 2 minutes. Add shrimp and paprika; cook, stirring, until shrimp are well coated and beginning to turn pink, about 2 minutes. Stir in white wine, tomato paste and salt; increase heat to high. Cook until liquid coats shrimp, about 2 mins. Stir in parsley. Serve with toothpicks.


Source:
"The Canadian Living Test Kitchen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 809 Calories; 35g Fat (42.5% calories from fat); 94g Protein; 13g Carbohydrate; 1g Dietary Fiber; 690mg Cholesterol; 1298mg Sodium. Exchanges: 13 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Smoky Turkey Shepherd's Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : beef poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Idaho potatoes -- peeled and cubed
Coarse salt
2 tablespoons extra-virgin olive oil
1/4 pound smoky bacon or turkey bacon -- chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika (or 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons fresh thyme leaves
1 medium onion -- chopped
2 carrots -- peeled and diced
3 ribs celery from the heart -- chopped
1 small red bell pepper -- seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
3 tablespoons butter
1 large egg -- beaten
10 blades fresh chives -- chopped or snipped (10 to 12)

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.


Source:
"Rachael Ray"
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Per Serving (excluding unknown items): 1896 Calories; 120g Fat (55.7% calories from fat); 52g Protein; 162g Carbohydrate; 29g Dietary Fiber; 407mg Cholesterol; 2472mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 5 1/2 Vegetable; 1/2 Non-Fat Milk; 22 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Sweet Peppers, Stuffed With Masa Harina, Caramelized Onions and cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : vegetarian entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
2 onions -- diced
3 cloves garlic -- minced
1 cup dry sherry
1 cup manchego cheese -- grated
3 1/2 cups masa harina
2 1/4 cups chicken stock
1 1/4 cups butter -- softened
2 tbsp cumin
1 tbsp kosher salt
1 1/2 tsp baking powder
1 tsp crushed red pepper flakes
1 tbsp smoked paprika
6 red bell peppers -- tops removed, seeded

Preheat the oven to 350*F. to prepare the filling, heat the oil in a large saute pan until very hot. Add the onions and cook, without stirring for 6 to 8 minutes. Toss and continue to cook until wellc aramelized and golden brown,about 20 minutes total cookign time. Add the garlic and cook for about 1 minute, then add the sherry and cook until the mixture is almost dry, about 4 minutes. Remove from the heat and let cool. When cool, fold in the cheese and set aside. In a medium bowl, combine the masa harina and stock and whisk until smooth,add hot water if the mixture is too thick. In the bowl of a mixer, combine the butter, cumin, salt, baking powder, red pepper flakes and 2 tsp of the paprika. Whip on high speed until fluffy. Lower the speed and add the reconstituted masa, a tablespoon or so at a time, and beat until well blended. Next add the cooled onion mixture and mix well. Distribute the filling among the peppers. Place the stuffed peppers in a 9 by 13 inch baking dish. Bake for about 30 minutes, until the fillingis hot. To serve, place each pepper on a plate, garnish with cilantro sprigs, dust the edge of the plates with the remaining 1 tsp smoked paprika.

Source:
"Recipezaar"
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Per Serving (excluding unknown items): 732 Calories; 46g Fat (58.7% calories from fat); 9g Protein; 64g Carbohydrate; 7g Dietary Fiber; 103mg Cholesterol; 2272mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 9 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[luckylori]

Thank you everyone for this thread! I placed a Penzey's order yesterday and included the smoky paprika...then to find this thread...well, I'm good and pumped for my order to arrive now!

[fci5767]

I've got to place a Penzey's order this week and I think I'm going to add this to the ever-growing list.

Thanks for the recipe ideas. I never would have ordered this one...you guys are such enablers :D.

[laughsandlaughs]

I make quesadillas where I saute onions, zucchini and corn until they have a nice golden, almost charred flavor and then put them into a quesadilla with a sprinkle of the smoked paprika and some sharp cheese....serve it with a tomatillo salsa and sour cream. YUMMY smoky goodness!!