# Smoked Sweet Spanish Paprika - 70 gr (2.47 oz)

  
|  |  Item #:  |  SPP103   
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Our Price:  |  $4.50   
  
##  Description 

From La Vera, in the Extremadura region of Spain, the best pimientos are carefully selected to produce this savory smoked paprika.   
The traditional oak wood oven drying process provides just the right amount of heat and smoke to dehydrate the peppers and add subtle flavor.  
This slow, careful and traditional drying method creates the unique taste, aroma and color of this exceptional paprika. Truly essential for authentic-tasting sausages and chorizos and in sauces, meat and seafood dishes. 

## Recipes

|  Sweet and Smoky Deviled Ham  
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While some form of minced ham has probably been around for hundreds of years, the term "deviled ham" as we now know it, first came about when the Underwood Company started experimenting with spiced ham recipes around 1868. Soon, they received a patent on their now-famous little red devil logo and began producing deviled ham in the familiar small cans. It quickly caught on and home cooks were soon making their own versions of the stuff.  
  
Here's a recipe with some attitude - full of intriguingly smokey, slightly sweet, seriously spicy flavor!   
  
|  Arroz con Pollo  
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Arroz con Pollo (_chicken with rice_) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same.   
South of the border comfort food at its finest!   
  
|  Buttermilk Ramp Biscuits  
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Nothing says "Country Breakfast" like fresh, hot buttermilk biscuits. As long as we're making real biscuits from scratch, why not go all the way and add some tangy ramps and crisp bits of smoked hog jowl? There is really nothing hard about making biscuits. With a little bit of practice, you can whip up a batch in 15 minutes or less (plus baking time, of course). You'll have just enough time to brew up a pot of coffee before they're ready.   
  
|  Fiddlehead Fern and Ramp Soup  
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Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.   
  
|  Grilled Ramp Soup   
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A perfect Spring soup to bring out the best of flavors from wild leeks (ramps). Easy to make and versatile, whether for an elegant dinner or luncheon, or an informal meal.   
  
|  Grilled Tuna and Star Fruit Salad  
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Tuna is a wonderful all-round food. Nutritious, low in fat, and extremely versatile, it is even better when cooked fresh over a grill. The star-fruit is notable for its star-like cross section, a decorative touch in this salad, with an aroma with notes of Concord grapes and quince. This recipe is adapted from one by Karen Caplan.   
  
|  Potato Galette with Truffle Butter & Smoky Paprika  
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This elegant potato galette is well-suited for any meal, from a hearty country breakfast to a sit-down dinner. It goes with just about any dish - roasted poultry, grilled steaks, pan-fried chops - but it is especially wonderful with salmon.   
  
Fingerling potatoes are simply the best for this dish. They have loads of flavor and actually taste like a potato - sweet and earthy. And what else is more earthy than real truffle oil? You don't have to use a lot - a little is enough to add a hint of subtle flavor that will gently permeate the entire dish. Use the good stuff - 100% natural truffle oil is less powerful than the artificially flavored kind, but the difference is amazing. Smoked Spanish Paprika adds the finishing touch with a touch of deep, rich smokiness.   
  
Don't be intimidated by the preparation - it's actually a very simple dish to make. Once you get started, things go very quickl   
  
|  Paprika Roasted Potatoes  
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This simple recipe is adapted from B. Smith's Entertaining and Cooking for Friends. Try them at room temperature, hot or even chilled. Either way, they are delicious.   
  
|  Beef Tenderloin with Wine Sauce  
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A sophisticated version of a comfort dish. If you want a stronger flavor to your sauce, add additional amounts of the beef stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.   
  
|  Grilled Pork Chops with Peach Glaze  
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This dish is elegant and delicious, and a refreshing change from traditional, rich barbecue sauces. An important issue to keep in mind here is that both the rub and the sauce contain sugar, which may burn while on the grill. Build your coals so that there's a "cool side" to the grill. If the sugar starts to burn, move your chops to the cool side.   
  
|  Cherry-Pecan Stuffed Turkey  
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In this recipe, dried cherries and pecans are used to add some zest, some texture, and something just a bit different to your next turkey.   
  
|  Chicken Herbes de Provence  
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This traditional French dish is the classic way to prepare a moist, succulent, falling-off-the-bone chicken that will tickle your taste buds as well as your innards.   
  
|  Paella a la Valenciana  
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Adapted from a recipe by Penelope Casas, author of the book, **_Food and Wine of Spain_**  
When paella is knowingly and lovingly prepared, it is a creation of elegance. There are many versions of paella Valenciana, some simple, others complex. Feel free to experiment with your ingredients to make this recipe your own and you will be delightfully surprised with the results!   
  
|  Blackened Grouper with Asparagus and Morels   
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Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.   
  
|  Garlic Shrimp (Gambas al Ajillo)  
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A classic tapas dish from Spain, also known as "Sizzling Chili Shrimp". This shrimp is served really hot, hence the name. The oil should still be sizzling, and it is usually brought to the table with a plate of bread perched on top.   
  
|  Softshell Crab with Grilled Ramp Dressing  
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Softshell crabs are a rare treat, when you can find them. Combined with ramps and fresh asparagus, they are delicious beyond description.   
  
Two things to remember about this recipe: 1) it includes a raw egg warning,* so use only refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.  
2.) the recipe calls for Emeril's Creole "essence" also called "Bayou Blast." Recipe follows.   
  
|  Spanish Style Red Snapper   
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Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.   
  
|  Crispy Bottomed Basmati Rice with Lentils  
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This dish is versatile because the flavors are mild. It blends very well with more intensely flavored dishes, such as fish entrees, vegetable dishes, barbecue, poultry, and meat. It is especially delicious with lamb. It tastes good the next day, chilled.   
  
|  Emeril's Essence  
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The versatile spice melange that can be used in so many ways.   
  
|  Duck Prosciutto Butter  
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Everything really is better with butter! If you think duck prosciutto is already rich enough, think again. Duck prosciutto butter couldn't be simpler to make and it's a great way to use any little bits of duck prosciutto left over when you're done slicing it up . Amazingly delicious on just about anything   
  
|  Moroccan Lamb Chops  
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This is one of those recipes that tastes like a gourmet creation that you toiled over all day long. In fact, it takes minutes to prepare and it melts in your mouth. This is wonderful served with risotto and artichokes.