Paprika Smoked 70g
Information
Recipe for Paprika Smoked
Smoky Paprika Patatas Bravas
📜 Authentic Recipe
Ingredients:
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2 lbs potatoes (russet, cubed)
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2 tbsp smoked paprika (pimentón de la Vera)
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1/2 cup olive oil
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4 garlic cloves (minced)
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1 tsp cayenne (optional)
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1 cup tomato sauce
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1 tbsp sherry vinegar
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Aioli for dipping
Key Steps:
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Double-fry potatoes: 300°F (150°C) → 400°F (200°C)
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Make bravas sauce: Sauté garlic + paprika in oil (30 sec) → add tomato + vinegar
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Drench potatoes → serve with aioli
Pro Tip:
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For next-level smoke, mix 50% sweet + 50% hot smoked paprika
🌶️ Why Smoked Paprika Dominates:
| Type | Flavor | Best For |
|---|---|---|
| Sweet (Dulce) | Smoky, round | Paellas, stews |
| Hot (Picante) | Smoky, fiery | Chorizo, rubs |
| Bitter (Agridulce) | Complex, earthy | Mole, beans |
🥇 Other Top Smoked Paprika Recipes:
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Hungarian Goulash (2 tbsp for depth)
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Deviled Eggs (dust yolks pre-serving)
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BBQ Dry Rub (paprika + brown sugar + coffee)
Storage Hack:
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Keep in freezer (smoke volatiles fade fast at room temp)
Need a vegan aioli or air-fryer method? Ask! 🥘
*Fun Fact: True pimentón de la Vera is smoke-dried over oak for 2 weeks—it’s Spain’s first PDO spice!*
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