Sweet Smoked Paprika from Spain

Sweet Smoked Paprika from Spain The colour is a striking deep red that spreads through any dish to which it is added. It has an intoxicating smoky aroma from the slow oak smoking, and a silky texture from the repeated grinding between stones. Use it wherever regular paprika is called for or where you want that extra depth of flavour that smoking provides. Use this suggestion as a dip. Put some Greek yoghurt in a shallow dish, drizzle it liberally with extra virgin olive oil and sprinkle well with bittersweet smoked paprika. Here’s an idea for vegetables. Fry 2 chopped cloves of garlic, 1 teaspoon of sweet smoked paprika and a bay leaf quickly in a little extra virgin olive oil. Add a splash of wine vinegar and some chopped red onion and toss it with boiled Brussels sprouts, broccoli, cauliflower, Add a little sweet smoked paprika to a vinaigrette and toss it through a salad. Use with Chicken, rub with our smoked paprika inside and out for a touch spicy roast chicken. With roast lamb, slowly fry potatoes, sliced onions and chopped garlic in olive oil and a little sweet smoked paprika, season well and serve. With white fish fillets rub them with a mixture of 2 tablespoons of sweet smoked paprika, 1/2 teaspoon salt and the juice of a lemon, dust with flour and fry in Equagold’s Vanilla Grapeseed Oil until golden.

Available in 50gm bottles with a sprinkler cap.