Every spice has to come from somewhere, and the vegetable that serves as the source of paprika will likely surprise you since ...

Generally speaking, Spanish paprika is milder and more smoky, while some Hungarian varieties are hot. Smoked paprika has a ...

Nope ― it’s usually a sweet, moist veg we all eat on the reg. A lot of the time, paprika is made from plain, spag-bol-staple ...

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

In the same way that you can get mild or hot paprika, you can also get mild and hot pimenton (the Spanish word for smoked paprika). Several years ago I was cooking and teaching in Budapest and I ...

Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the tastebuds and catch the imagination of the mouth. Use it to give spicy ...

For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.

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Preheat oven to 450 degrees. Unwrap pork and scrape off any excess paprika paste to keep it from burning. Place pork in a baking dish or roasting pan with a rack. Place in oven and immediately ...

3. In the skillet over medium heat, heat the olive oil. Add the bell pepper, squash, and garlic. Cook, stirring occasionally, ...