Sentences with word «pimenton»

Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika, & cayenne pepper.

Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.

This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

Smoked paprika comes from the La Vera region of Spain and is often referred to as pimenton de la Vera.

A substitute for chipotle would be pimenton de la vera, the smoked Spanish pepper.

1 tablespoon extra-virgin olive oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or water, plus more as needed 2 tablespoons tahini, plus more as needed Juice of 1 lemon 1 plump clove garlic, peeled 1/2 teaspoon salt, plus more to taste

A light sprinkling of aged manchego cheese — totally optional but a lovely Spanish complement to the Spanish pimenton spice — and a worthy, late summer dish is ready for the Indian summer table.

He serves them alongside a bright red pimenton (paprika) sauce.

Garnish with hot pimenton, flaky sea salt and chives, then serve.

Sautee the onions until soft, about 5 minutes, then stir in the garlic and pimenton until the garlic is fragrant (just a minute or so).

The spicy aromas from the toasting pimenton will drive you mad, and cause you to hover over the oven longer than usual.

And so, my chili secret: chili paste made fresh from a combination of rehydrated dried chili peppers, tomato paste, plus extra spices like pimenton and cumin.

Chef's favorite dish is the Spanish octopus served with fingerling potatoes, fresh watercress, dehydrated Kalamata olives, pimenton oil and a squid ink vinaigrette.

Toss the fish with a tablespoon of pimenton and salt.

When ripe - red Capsicum peppers are dried and milled into powder in Spain, the resulting product is the distinctive paprika spice known as pimenton.

To add a little more Spanish flair I used a bit of smoked Spanish pimenton or paprika.

In Spain they're usually served with pimenton and garlic and on occasion you'll see chorizo added.

-- but IMO paella's delectable flavor comes from the combo of the rice, the sofrito vegetables (onions, garlic, and peppers), and the saffron and pimenton (smoked paprika).

This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.

Thanks, Bill Hello Bill: Do a Google search for «pimenton» which is the hot Spanish smoked paprika.

This pasta dish takes the latter approach, taking a classic Spanish tapa — shrimp with garlic and pimenton (smoked paprika)-- and turning it into a tasty pasta.

The cauliflower is caramelized with distinctive flavor and crunchy texture and the pimenton is smoky and earthy with smoked cheese for even more savory notes, and the mac «n cheese is creamy and gooey and melty.

Cook until butter melts, then add the the garlic - pimenton and cook for a few minutes, just until garlic is translucent.

If you've ever had paella in Spain, pimenton is what gives this dish its authentic flavor profile.

Anyway, here I combine farro with another once - trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain «salad» with fish and roasted broccoli.

The pimenton makes an appearance in the dressing as well as in the fish.

used the smoked pimenton (swear i never saw that recommendation until after just now - see how good i am?).

When the oil starts to shimmer, sprinkle in the red pepper flakes and pimenton.

good lager beer; used «Chili Ready» diced tomatoes; 1/2 red onion & 1/2 white onion and smoked sweet paprika (pimenton).

Oh, and the pimenton.

I love «pimenton» thank you for this recipe i'll make it for my blog.

Add the chopped garlic, pimenton, and thyme leaves, and stir to make a paste.

Place in a bowl with the olive oil and rosemary, and the pimenton.

Do a Google search for «pimenton» which is the hot Spanish smoked paprika.

The Spanish produce three basic types of pimenton: dulce, mild or «sweet,» with a rich, even meaty flavor; agricdulce, «bittersweet,» with a rich, meaty flavor and sometimes a hint or «bite» of sourness, often followed by a hot - spicy aftertaste; and picante, truly hot - spicy paprika, used more sparingly in Spanish cooking.

The base of onions, carrots, celery, garlic, and spices is super classic, but also suuuper smoky with an ample helping of smoked paprika / pimenton (my fave!).

bird, or longer, depending on size, after rubbing the outside with a paste of crushed garlic, paprika (sweet, pimenton or combination) salt, pepper and olive oil, goose or duck fat.