Cole & Mason Ground Smoked Paprika
Eat our Ground Smoked Paprika with a Spanish starter. For a classic patatas bravas, simmer tomatoes with minced garlic, smoked paprika and sea salt for a few hours, until you've got a thick sauce. Spoon over roast potatoes and garnish with chopped flat-leaf parsley.
Why not try livening up soft cheeses. Take any soft cheese with a rind, like a camembert or brie. Slice off the top, sprinkle with a good pinch of smoked paprika and bake at a low heat until melted. Serve with a sliced baguette or breadsticks, for dipping.
Paprika is made by drying and crushing red capsicum peppers. It comes in a few different varieties – from mild to smoky to hot. The smoky varieties are made by smoking the peppers before grinding. Ours comes from Spain.
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 smoked version is good for adding a smoky sweet flavour, without heat. Sprinkle over eggs for a chorizo-like flavour.
Supplier: The Spice Company