This sweet and hot paprika is imported from the LA Verda region of Spain. Made from a century old recipe. Peppers are hand-harvested and Smoked for at least 14 days. The paprika is made in small batches. The sweet paprika has a deep rich flavor with a slightly sweet undertone. The hot smoked paprika is a deep,rich and slightly spicy tone. The paprika comes in 2 ounce bottles. These smoked paprikas can be used in any dry rubs where you want a smoky feel.
Suggested uses: adds flavor, and depth to rice, meat, seafood, stews, soups, eggs vegetables etc.
Chicken paprikash: via lecremedelacrumb.Com
4 boneless skinless chicken breasts pounded to 1/2 inch thickness.
2 T brown sugar
1 T paprika
1 1/2 tsp salt
1 tsp garlic powder
* optional fresh mango slices, lime wedges, fresh cilantro and rice
Whisk together brown sugar, paprika, salt and garlic powder. Rub into chicken on all sides. Preheat a large pan, spray with cooking spray. Add chicken, cook 4-5 minutes per side until juice runs clear. Serve with steamed rice, mango slices, lime wedges and cilantro.
Can also be used for a spice rub:
2 T sweet smoked or hot paprika
2 1/2 tsp dried basil
2 1/2 tsp dried thyme
1 1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp fresh ground pepper
can be stored in an airtight container
Product can be purchased on Amazon
