Smokedpaprikasyrup Recipes

EASY PAELLA WITH SMOKED PAPRIKA

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.

SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES

Steps:

• For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
• Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
• Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
• For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
• To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

CREAMY SMOKED PAPRIKA SAUCE

Steps:

• Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.

SMOKED PAPRIKA POTATOES RECIPE BY TASTY

Steps:

• Cut the potatoes into wedges. Add the wedges to a pot of cold salted water, then bring to a boil. Cook until the potatoes are almost tender, about 10 minutes, then drain. Spread the potatoes on a baking sheet.
• In a small bowl, mix together the paprika, salt, and pepper.
• Drizzle the potatoes with 1 tablespoon of olive oil and season with the spice mixture.
• Heat a grill pan over medium-high heat. Grease the grill with grapeseed oil. Add the potatoes to the hot grill and cook until grill marks form on both sides, about 2 minutes per side.
• Remove the potatoes from the grill, drizzle with the remaining tablespoon of olive oil, and garnish with more paprika and the parsley.
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!

SMOKED PAPRIKA-HOMEMADE

Steps:

• In a large bowl slowly whisk together the paprika and liquid smoke.
• When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
• Or.
• Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
• When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
• Pour back into your Paprika bottle, use at will.
• 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.

SMOKED PAPRIKA VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, paprika, garlic, and 3/4 teaspoon each of salt and pepper in a bowl, then whisk in oil until emulsified.

SMOKED PAPRIKA SYRUP

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.

SMOKY PAPRIKA RUB

Steps:

• Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.