Smoked Paprika Syrup Recipes

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SMOKED PAPRIKA SYRUP



Smoked Paprika Syrup image

I first discovered smoked paprika on a trip to New York back in 2000. My cousin put it in some spaghetti sauce and I was hooked. Thanks to canarygirl and Sackville Girl here at Zaar I was able to get a supply in to my kitchen. This recipe takes the amazing flavors one step further. The stuff is amazing on potato latkes!

Provided by Mirj2338

Categories     Vegan

Time 6m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups sugar
3 cups water
2 1/2 tablespoons smoked paprika
3 teaspoons salt
4 sprigs thyme
1 sprig tarragon
1 sprig oregano
1 lemon, zest of

Steps:

  • Combine all ingredients in a non-aluminum saucepan.
  • Slowly bring the mixture to the boil.
  • Remove from heat.
  • Pour into a non-aluminum container and bring to room temperature.
  • Strain the syrup through a mesh strainer and refrigerate.

Nutrition Facts : Calories 266.3, Fat 0.4, SaturatedFat 0.1, Sodium 1166.1, Carbohydrate 68.3, Fiber 1.1, Sugar 66.9, Protein 0.4

PAPRIKA SALMON



Paprika Salmon image

This maple paprika salmon is pan-seared to perfection and great for an easy weeknight dinner that's full of flavor! This recipe is gluten-free and dairy-free, and takes less than 20 minutes to make.

Provided by Alena Kharlamenko, MS, RD

Categories     Main Course

Time 15m

Number Of Ingredients 7

1 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
2 6-ounce salmon fillets
1 tablespoon olive or avocado oil

Steps:

  • In a small bowl, combine lemon juice, maple syrup, garlic powder, smoked paprika, and salt. Mix together until well-combined
  • Pat dry salmon with paper towel. Spread paprika mixture over all sides of the salmon.
  • Heat a pan or cast iron skillet over medium-high heat. Add oil.
  • When the pan is hot, place the salmon filets on the pan, skin-side down. Cook for 4-5 minutes, or until the sides are opaque. Flip the salmon over and cook for an additional 2-5 minutes, or until it reaches your preferred level of doneness. Note - the thickness of the salmon will affect how many minutes it cooks for. Wild fish is usually thinner and requires less cooking time; farmed fish is thicker and requires more cooking time.
  • Remove from heat, serve, and enjoy!

EASY PAELLA WITH SMOKED PAPRIKA



Easy Paella with Smoked Paprika image

One of the best smoked paprika recipes, this easy shrimp paella recipe with artichokes is simply stunning. Here's how to make this traditional Spanish recipe!

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 15

1 medium yellow onion
6 garlic cloves
2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
1/4 cup olive oil, divided
1/2 pound shrimp, peel and deveined*
1 1/2 teaspoons smoked paprika, divided
1/4 teaspoon red pepper flakes
1 large pinch saffron
1 1/2 teaspoons kosher salt, divided
3 cups seafood stock or vegetable stock
1 1/2 cups short grain Bomba rice or arborio rice
1/4 cup frozen peas, thawed under water
1/2 cup artichoke hearts, quartered
Lemon wedges from 1/2 lemon
Chopped parsley, for garnish

Steps:

  • Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
  • Measure out all the remaining ingredients before you start. The cooking process goes fast!
  • Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
  • In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
  • If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  • When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.
  • In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  • When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Nutrition Facts : Calories 459 calories, Sugar 5.3 g, Sodium 506.3 mg, Fat 14.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 65.4 g, Fiber 2.9 g, Protein 17.9 g, Cholesterol 91.2 mg

SMOKED-PAPRIKA SALMON



Smoked-Paprika Salmon image

This recipe featured in:

Provided by Robyn Webb, MS, LN

Yield 2 Servings

Number Of Ingredients 7

coarse Dijon mustard 1 tbsp 1 tbsp
maple syrup 2 tsp 2 tsp
smoked paprika 1 tsp 1 tsp
salmon (divided into 2 portions) 8 oz 227 g
olive oil 1/2 tsp 1/2 tsp
salt 1/4 tsp 1/4 tsp
black pepper 1/4 tsp 1/4 tsp

Steps:

  • Preheat the oven to broil. Set the rack 6 inches from the heat source. Line a broiler pan with foil. (function() { var a="",b=[ "adid=ada-foodhub-3-289840287", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 2 Servings Serving Size 4 oz Amount per serving Calories 210 Total Fat 9g Saturated Fat 2g Trans Fat 0g Cholesterol 65mg Sodium 415mg Total Carbohydrate 6g Dietary Fiber 1g Total Sugars 4g Protein 23g Potassium 470mg Phosphorus 320mg Choices/Exchanges 3 Lean protein, 1 Fat

SHRIMP WITH SMOKED PAPRIKA



Shrimp with Smoked Paprika image

This recipe for shrimp with smoked paprika, or pimentón, is from Paula Wolfert, the doyenne of Mediterranean cooking. Its name says it all-succulent shrimp swimming in a smoked-paprika-and-garlic olive oil bath. Call it a spa for crustaceans.

Provided by Emily Kaiser Thelin

Categories     Mains

Time 15m

Number Of Ingredients 8

1 pound large shrimp (preferably shell-on)
1 cup extra-virgin olive oil (preferably Spanish)
1 tablespoon finely chopped garlic
1 teaspoon mild crushed red pepper flakes
2 tablespoons hot water
1/2 teaspoon flaky sea salt
1/4 teaspoon sweet smoked paprika (pimentón de la Vera dulce) [Editor's Note: Or, if you like things hot, use hot smoked paprika]
Crusty bread or rice (for serving (optional))

Steps:

  • Remove the shrimp from the fridge and let them come to room temperature while preparing the garlic oil.
  • In a 12-inch (30-cm) cazuela or heavy skillet, combine the oil, garlic, and pepper flakes. Set it over medium-low heat to warm slowly (on a diffuser if using a cazuela), gradually raising the heat to medium-high until the oil is hot and the garlic starts to sizzle and just turns golden, 3 to 4 minutes.
  • Add the shrimp and cook, turning once, until firm and white throughout, 3 to 6 minutes; the timing depends on their size. Remove the cazuela from the heat and sprinkle the shrimp with the hot water, salt, and paprika. Taste and adjust the seasoning, adding more pepper flakes, salt, or paprika, if needed.
  • Serve at once, directly from the cazuela or divided between plates. Accompany with plenty of crusty bread or rice for sopping up all that garlicky goodness.

Nutrition Facts : ServingSize 1 portion, Calories 432 kcal, Carbohydrate 3 g, Protein 21 g, Fat 38 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 191 mg, Sodium 1256 mg, Fiber 0.3 g, Sugar 0.1 g, UnsaturatedFat 30 g

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