The market · Spices · Northern and Central Europe, Southern Europe
Paprika
Mild dried red peppers, ground — sweet, fruity and red, the spice of goulash and paprikash.
sweet · fruity · earthy
What to do with it
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.No one here has made it yetMoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.No one here has made it yetMoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.No one here has made it yetNigerianSuyaThin beef skewers coated in yaji — ground groundnut cake, chilli and spice — and grilled over open coals.1 version hereValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.No one here has made it yetValencianFideuàShort, thin noodles cooked like a paella in a wide pan, in a strong fish stock with prawns and squid, until they curl up and crisp on top.No one here has made it yetValencianArròs negreRice cooked in a wide pan with cuttlefish or squid and their ink, which turns it glossy black — served with allioli.No one here has made it yetValencianAll i pebreEels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.No one here has made it yetValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetGalicianPulpo a la gallegaBoiled octopus cut into rounds with scissors, dressed with olive oil, pimentón and coarse salt, on a wooden plate.No one here has made it yetGalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.No one here has made it yetCastilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.No one here has made it yetCastilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.No one here has made it yetAsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.No one here has made it yetKinds
- Sweet
- Édesnemes in Hungary — the everyday one.
- Hot
- Csípős — with real heat.
Goes with
Knowing it
- Where to buy
- Hungarian and Polish delis. Buy small and replace it — old paprika turns brown and dusty.
- Worth knowing
- It burns in seconds. Take the pan off the heat before stirring it in.