With light-jacket weather upon us, I’ve begun to (prematurely) prep my taste buds for grilling and smoking season by taking cues from the Spaniards. Smoked paprika is perfect for spiking pastas and veggies with a sweet-hot savoriness. The oak-smoked spice is particularly revolutionary for herbivores looking to impart vegetarian dishes with a subtle kick.
As a starter, lentils pair perfectly with the spice as a creamy base for Red-Lentil and Red-Pepper Pâté. To serve up smoked paprika on the side, add a dash to Swiss Chard with Raisins and Almonds, or paint the dish red by pairing paprika with saffron in an Easy Seafood Paella that simplifies the clams, shrimp, and hot chorizo-packed traditional Spanish meal.
How do you like to use smoked paprika?