Paprika is clay-red spice made from dried peppers. The peppers used may be sweet or hot and are usually air-dried, but smoked paprika uses peppers that have been dried over wood, with oak being the preferred choice. Smoked paprika is popular in Hungarian and Spanish cuisine and adds a deep red colour to dishes. However, the main attraction of smoked paprika is the unique earthy aroma and smoky flavour it adds to dishes. It's powerful stuff, so be sure to add just a little.
Smoked paprika can be used as a garnish and is often sprinkled over hummus just before serving, but the flavour is best when it is gently heated. It's rich in vitamin A, B6 and iron, and is often used as an ingredient in sausages and to add depth to stews. Try it in goulash, add a little to fresh pasta dough, combine with caramelised onions and stir through mashed potatoes, perk up your favourite chilli con carne, or try a smoky tomato paellI like to combine it with ground cumin, black pepper and coriander for an easy rub for chicken or add a little to the oil I use to coat my roast potatoes, but my favourite way to use smoked paprika it is in Spanish rice. This is a simple dish that has a base of tomatoes, onions and garlic, and other ingredients are added to suit your own tastes.
Despite its name, it's not a dish that's known in Spain and seems to be most popular in the United States. My mum made this dish often throughout my childhood and I think what I like about it, aside from the delicious fresh flavours, is that it never tastes the same twice. The base is always the same, but then you're free to experiment by adding in different herbs, spicing it up with some chilli peppers, stir a variety of cooked vegetables through it, or serve it with prawns or chicken instead of sausage.
This recipe uses venison sausages as I like the strong flavour they bring and think they work well with the earthy paprika. I usually make extra and take some of this to work the next day - the smell of the smoked paprika as you heat your lunch in the staff kitchen will really make your colleagues jealous!
Spanish rice with smoked paprika and venison sausage (serves 4)
Ingredients:
200g of long grain rice
400g tin of chopped tomatoes
2 tablespoons of olive oil
2 onions, peeled and sliced
3 cloves of garlic, minced
1 teaspoon of smoked paprika
¼ teaspoon of salt
¼ teaspoon of black pepper
300g of venison sausages
200g of white mushrooms, sliced
Directions:
1. Cook the rice according to packet instructions. While the rice is cooking, heat the oil in a large pan and add the onions and mushrooms. Sauté over a medium heat for a few minutes.
2. Cut each sausage into 3 or 4 pieces and add to the pan with the onions. Cook for 7-8 minutes or until the sausages are cooked through. Add the garlic, smoked paprika, salt, and pepper and stir for a minute.
3. Add the tomatoes, bring the pot to the boil and simmer for a couple of minutes. Stir in the cooked rice and serve immediately.https://uk.lifestyle.yahoo.com/cooking-herbs-spices-spanish-rice-smoked-paprika-venison-185800263.html
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