Each weekday, we add something new -- and great -- to the shop.
Today: Pimentón de la Vera Dulce from Despaña
Written by: Food52
Popular on Food52
9 Comments
coffeefoodwrite
March 15, 2010
This is very interesting. What is it made of? Thanks!
coffeefoodwrite
March 15, 2010
Oh, I just noticed it is a type of smoked paprika. Sorry about that...fighting a cold..not to sharp today!
pierino
March 15, 2010
At any moment I can find four types of pimenton in my pantry. Hungarian "paprika" just doesn't measure up.
SanuraJamila
March 15, 2010
Always loved smoky paprika. It was a great discovery when I first moved to New York.
Here's a recipe to showcase it's flavor:
Roast Paprika Chicken, Garbanzo Beans and Tomatoes over Couscous
Get the recipe at http://blog.sanuraweathers.com/2009/12/roast-paprika-chicken-garbanzo-beans-and-tomatoes-over-couscous/
Here's a recipe to showcase it's flavor:
Roast Paprika Chicken, Garbanzo Beans and Tomatoes over Couscous
Get the recipe at http://blog.sanuraweathers.com/2009/12/roast-paprika-chicken-garbanzo-beans-and-tomatoes-over-couscous/
gluttonforlife
March 15, 2010
I love pimentón and the wonderfully smoky flavor it adds. Sometimes if I don't want to use bacon or chorizo, I add this to mimic the taste. The spicy kind is actually my favorite.
lastnightsdinner
March 15, 2010
I agree - it's my go-to ingredient (along with chipotle powder) for giving meatless dishes that bacon-y note. And like pierino, I like to keep multiple varieties on hand.
shayma
March 15, 2010
same here, love the smoky flavour loads.
Jen, chipotle powder? why have i not discovered this yet? *sobs*
Jen, chipotle powder? why have i not discovered this yet? *sobs*
Merrill S.
March 15, 2010
Yeah, we kinda noticed that you all love the smoked paprika. Think it may be in the running for "ingredient of the year!"
See what other Food52 readers are saying.