Remember the following
- Paprika is used for both it’s flavour and colour.
- Paprika releases its colour and flavour when heated.
- Use Spanish paprika, smoked or unsmoked, in any recipe calling for paprika.
- If a recipe specifies for Hungarian paprika then you should use Hungarian paprika.
- When using Paprika, its important to remember that it has a high sugar content and will therefore burn easily.
- In general, add it only when liquid ingredients are present and do not cook it over high heat for too long.
- The golden rule: take care not to burn the paprika otherwise it becomes bitter and unpleasant.
Tips on how to cook with paprika.
- Stir paprika into a little water and blend it smooth before adding to a sauce.
- Heat the oil, then lift the pan off the flame and then stir in the paprika, before incorporating other ingredients.
- Heat oil in a pan, very quickly stir in the paprika, and then add a broth or other liquid to reduce the temperature.
- If using paprika on barbecued food, add it during the last few minutes of grilling, so that it doesn’t burn.
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Paprika can add a depth to the dish, as well as flavor & color. If a dish “Needs a little something”, give it a couple dashes of paprika & see how it helps. The next time a dish calls for cayenne or a hot pepper, add some paprika to it as well. Of course hamburgers & mom’s macaroni salad with be bland with out paprika.
I have paprika and cayenne, side by side in my pantry. They really go well together!
Liz
Fun fact. When I cook with paprika, I often have nightmares, really nasty nightmares. Unless I go to sleep with really good thoughts and feelings, then I have very vivid good dreams.
Wow never heard of that. You better stay away from Paprika!
Liz