Cole & Mason Ground Hot Paprika
Eat our Ground Hot Paprika with a spicy chicken stew. Toss some pieces of chicken in a mix of flour, hot paprika and sea salt. Brown the chicken in a pan, then add chopped tomato, chicken stock and more hot paprika. Simmer for half an hour, top with sour cream and serve with rice.
Why not try making your own spicy fries. Cut floury potatoes into wedges, leaving the skins on. Toss in olive oil, hot paprika and sea salt, then bake in a hot oven for about half an hour, or until crisp. Serve with a bowl of cooling sour cream on the side.
Paprika is made by drying and crushing red capsicum peppers. It comes in several different varieties – from mild to smoky to hot. To make the hot version, we blend ours with chillies, right here in the UK.
Though most often associated with Hungarian goulashes and Spanish chorizos, paprika came from the New World. Christopher Columbus brought it over to Spain and the Ottomans introduced it to Hungary, where much of the world's paprika is produced today.
The hot version is good for adding extra colour and bite to meaty casseroles and cheesy dishes.
Supplier: The Spice Company