How to Deliver a Smoky, Woodsy Flavor to Food WithOUT Having to Smoke It
In terms of adding a big, bold smoky flavor to food, there’s really nothing that compares to smoked paprika. If you’re looking to bring woodsy, smoky flavor and depth to your food (withOUT having to smoke it), this is the spice you’ll want to keep stocked!
Smoked paprika (aka Spanish pimenton) is a spice made from red peppers that are dried and smoked over oak wood, then ground. It has a more intense, smoky flavor than regular paprika, which is more mild and neutral. Smoked paprika is typically burnt orange in color and comes in three varieties: mild, mildly hot, and hot/spicy.
It’s a versatile spice, too, with loads of uses, including:
Smoked paprika contains high levels of vitamins C and E, as well as iron, magnesium, phosphorus, and potassium. Vitamin C can help protect against cardiovascular diseases such as heart attacks and strokes. The other nutrients help to purify the blood and keep the heart healthy.
Like other herbs and spices, smoked paprika should be stored in a sealed container at room temperature, ideally away from heat and light. It tends to lose potency after about six to eight months, so it’s best to purchase small amounts at a time.
Finally, besides being a delicious flavor that takes foods to a whole new taste-level, smoked paprika is a stellar companion to several other spices. Cumin, coriander, saffron, allspice, turmeric, caraway, black pepper, cinnamon, fennel, and bay leaf all do really well when paired with smoked paprika.
If you haven’t used this spice much, you might consider expanding on it. It’s fantastic with chicken and is marvelous in soups and stews—especially lentil and pumpkin soups. It adds considerable depth to steamed greens and potatoes. Speaking of potatoes, I’ll close with this simple recipe for one of the best potato dishes I’ve ever had!
Ingredients:
2 1/2 pounds new potatoes scrubbed and cut into 1 ½-inch pieces
coarse salt
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika (pimenton)
3 scallion trimmed and thinly sliced
Directions:
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Smoked paprika (aka Spanish pimenton) is a spice made from red peppers that are dried and smoked over oak wood, then ground. It has a more intense, smoky flavor than regular paprika, which is more mild and neutral. Smoked paprika is typically burnt orange in color and comes in three varieties: mild, mildly hot, and hot/spicy.
It’s a versatile spice, too, with loads of uses, including:
- Barbecue or meat rubs: it adds a deep, complex smoky taste
- Grilled or charred meats: it bolsters the flavor
- Roasted veggies: it draws out flavor nuances
- Blackened fish: it complements Cajun spices
- Aioli: it adds an unexpected sparkle making it perfect for dipping
- Paella, stews, soups, casseroles, pizza, and pasta: it enhances and supports a food’s natural umami
Smoked paprika contains high levels of vitamins C and E, as well as iron, magnesium, phosphorus, and potassium. Vitamin C can help protect against cardiovascular diseases such as heart attacks and strokes. The other nutrients help to purify the blood and keep the heart healthy.
Like other herbs and spices, smoked paprika should be stored in a sealed container at room temperature, ideally away from heat and light. It tends to lose potency after about six to eight months, so it’s best to purchase small amounts at a time.
Finally, besides being a delicious flavor that takes foods to a whole new taste-level, smoked paprika is a stellar companion to several other spices. Cumin, coriander, saffron, allspice, turmeric, caraway, black pepper, cinnamon, fennel, and bay leaf all do really well when paired with smoked paprika.
If you haven’t used this spice much, you might consider expanding on it. It’s fantastic with chicken and is marvelous in soups and stews—especially lentil and pumpkin soups. It adds considerable depth to steamed greens and potatoes. Speaking of potatoes, I’ll close with this simple recipe for one of the best potato dishes I’ve ever had!
SMOKED PAPRIKA (PIMENTON) POTATOES
2 1/2 pounds new potatoes scrubbed and cut into 1 ½-inch pieces
coarse salt
1/4 cup extra virgin olive oil
1 teaspoon smoked paprika (pimenton)
3 scallion trimmed and thinly sliced
Directions:
1. Boil potatoes:
Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain. (Don't skip this step, as it will ensure the potatoes cook all the way through on the skillet._
2. Cook potatoes:
Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes.
3. Add spices and serve:
Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve. (Avoid cooking the scallions for too long. Otherwise, they'll lose their crunchy texture.)
Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 8 minutes. Drain. (Don't skip this step, as it will ensure the potatoes cook all the way through on the skillet._
2. Cook potatoes:
Heat oil in a large skillet (preferably cast-iron) over medium-high. Add potatoes and cook, stirring occasionally, until golden and crisp, about 10 minutes.
3. Add spices and serve:
Stir in pimenton and two-thirds of scallions and cook 30 seconds more. Season with salt, sprinkle with remaining scallions, and serve. (Avoid cooking the scallions for too long. Otherwise, they'll lose their crunchy texture.)
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
