Recipes with hot smoked paprika

4 recipes that use hot smoked paprika, with photos, step-by-step instructions and cook times. The quickest, Lentejas estofadas, takes 45 minutes. It is most often cooked with garlic, paprika and bay leaves.

Run out of hot smoked paprika? Sweet paprika + a pinch of chipotle or a drop of liquid smoke.

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Caldereta extremeña

Caldereta is the feast dish of Extremadura's shepherds, cooked in a big iron pot at romerías, weddings and village fiestas, and in many homes for Sunday lunch. Pieces of lamb are browned and stewed with peppers, bay and smoky pimentón de la Vera, then the sauce is thickened with lamb's liver fried with garlic and bread and pounded to a paste, which gives it a deep, rich flavour. Chef's tip: make it a day ahead if you can; like most stews, it tastes better reheated.

125 min

Spanish Meat

by KrazyBadal 0 views

Frite extremeño

Frite is the simpler, drier cousin of caldereta and is especially loved around the sheep country of the Sierra de Gata and the Cáceres plains. Small pieces of lamb are fried in olive oil with lots of garlic, then cooked with bay, pimentón and a splash of vinegar until tender and coated in a dark red, clinging sauce. It is the dish people cook outdoors at the spring romerías and eat with bread straight from the pan. Chef's tip: ask the butcher to chop the lamb small, bones and all, so every piece gets crisp edges.

75 min

Spanish Meat

by KrazyBadal 0 views

Patatas revolconas

Shepherds in the Gredos mountains of Ávila once lived on these "tumbled" potatoes, roughly mashed with garlicky paprika oil and topped with crunchy fried pork belly, called torreznos. Bars in Ávila, Salamanca and Béjar now serve them on the house as a tapa, or as a starter before a steak on a chilly evening. This contains pork (pork belly). Chef's tip: save the potato cooking water; a splash makes the mash loose and spoonable without milk or butter.

55 min

Spanish Sides

by KrazyBadal 0 views

Lentejas estofadas

Lentejas estofadas, or lentejas a la española, is the stew that every Spanish household knows from childhood, cooked once a week from Castile to Andalusia. Small brown lentils (pardinas, ideally from Tierra de Campos in León) are simmered with a sofrito of onion, pepper, garlic and tomato, carrot, potato and bay until thick, savoury and soothing. Most families add chorizo; here smoked pimentón de la Vera brings the same smoky warmth. Serve in deep bowls with crusty bread and a few pickled guindilla peppers on the side. Chef's tip: add a splash of sherry vinegar right at the end; it lifts the earthy lentils and is what Spanish grandmothers do to make the stew taste finished.

45 min

Spanish Curries

by KrazyBadal 0 views

Caldereta extremeña

Frite extremeño

Patatas revolconas

Lentejas estofadas

Goes well with hot smoked paprika