Smoked Paprika, Mild (8 oz.)
Smoked paprika is a Spanish specialty, made by slowly smoking pimentón (a type of pepper from La Vera, in southwestern Spain) over oak. It's got a round, smoky, woodsy, spicy flavor that's completely different from everyday paprika
8 oz. package
8 oz. package
Smoked paprika is a Spanish specialty, made by slowly smoking pimentón (a type of pepper from La Vera, in southwestern Spain) over oak. It's got a round, smoky, woodsy, spicy flavor that's completely different from everyday paprika. Smoked paprika is believed to have originated in Spain. While it is produced in several other countries, including America and Hungary, smoked paprika is usually associated with Spain. Smoked Spanish paprika is classified as mild, medium or hot. Each varies in the amount of heat provided, but all contain the same smoked flavor. The Greedy Ant's version is on the mild side.
Pan-Roasted Carrots and Parsnips with Smoked Paprika
adapted from Molto Batali
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon smoked paprika
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
In a cast iron skillet or large non-stick pan, heat the olive oil and butter over medium heat. Add the carrots and parsnips. Season with salt and pepper and stir to coat the veggies in the oil and butter. Add the poppy seeds and cook for 7 to 9 minutes, stirring occasionally until parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat. Add the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. Remove the skillet from the heat. Season with salt and pepper to taste. Sprinkle with parsley and serve.
Habanero, Charred Corn, and Sweet Potato Chowder
courtesy of Lattes & Leggings
Don’t let the habanero shy you away from making this soup. Only a half pepper is used to give the chowder just a slight amount of heat. The soup is actually on the milder side. You could add the whole pepper if you want it extra spicy. Make sure to wear gloves when handling hot peppers. Don’t skip out on the lime and avocado. It rounds out the flavors, making it even more delicious.
serves 2 to 4
2 ears fresh corn, husks and silks removed
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1/2 habanero pepper, cored, seeded, and finely diced
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 small sweet potato, cut into 1/2-inch cubes
2 cups vegetable broth
1/2 cup milk
diced avocado, for serving
lime wedges, for serving
To char the corn, use tongs and place one ear of corn over a medium-low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob. Set aside.
In a large saucepan, heat the oil over medium heat. Add the onion, peppers, and garlic. Cook for 2 to 3 minutes until softened. Add the cumin, smoked paprika, and sweet potatoes. Season with salt. Add the broth and bring to a boil over high heat. Cover and simmer over medium-low heat for about 15 minutes. Stir in the milk and corn. Cook for 10 to 15 minutes until potatoes are tender. Season with salt to taste.
Ladle soup into bowls. Garnish with avocado and a squeeze of lime juice.