Dollop remaining sour cream over potatoes; top with remaining scallions and several
generous pinches of paprika.
Not exact matches
Love mixing in more lemon juice when serving, top with drizzled olive oil,
generous amount
of smoked
paprika, a few dashes
of cayenne and a
pinch or two
of sumac.
- Add the garlic, chili powder, smoked
paprika, cumin, cayenne (if using), and a
generous pinch of kosher salt.
Drizzle with 1 1/2 tablespoons olive oil, and add the cumin,
paprika, and a
generous pinch of salt and pepper.
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of smoked
paprika, a
generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup
of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup
of tomato puree, season everything with a
generous 1/2 teaspoon
of smoked
paprika, a
generous pinch of sea salt and a hint
of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups
of fish broth and the saffron, gently mix everything together
4 sustainably caught salmon fillets 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked
paprika 2 teaspoons honey or maple syrup 1 teaspoon olive oil
generous pinch of sea salt
(Serves 2) 100g dried black beans 1 onion 1 clove
of garlic small red chilli 1 or a
pinch of chilli flakes A shake
of paprika A
generous shake
of ground cumin A splash
of oil 1 carrot 30 ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening.