I like to think the moment I added smoked paprika to my spice cabinet was the moment my kitchen changed forever. If all you ...

I am always stopping when a recipe these days says “paprika”. Should I use the Spanish one in my pantry that is “sweet smoked” or my plain Hungarian one? Apart from the obvious smokiness ...

Sweet, hot, or smoked, this pantry staple is worth getting to know better. Made from a range of dried and ground peppers, ...

Portuguese cooks use paprika to flavour fish stews and salt cod. Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the ...

Smoked Spanish paprika is made from a special variety of pimiento that is smoked slowly over oak. It has an intense smoky flavour and is quite different to the more familiar Hungarian variety.

Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.

Typically, it is a Spanish tapa of fried potato served with a spicy smoked Spanish paprika aioli; Negrete’s version jumps around continents. His fried potatoes are sweet purple Okinawa potatoes ...

The latter is a neighborhood Spanish restaurant located on San Francisco's Market Street and dedicated to revisiting traditional Spanish cuisine, using organic and gourmet ingredients. These are ...

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