EASY PAELLA WITH SMOKED PAPRIKA
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
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 SHRIMP
Make this easy paprika shrimp in about 10 minutes! It's tossed in a delicious sweet and savory maple syrup and apple cider vinegar sauce. Serve it over rice with vegetables for a quick dinner, or as an appetizer.
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Entrees
Time 11m
Number Of Ingredients 7
Steps:
- Place the shrimp in a medium-sized bowl. Toss with the olive oil, smoked paprika, salt and garlic powder until coated.
- Heat a large nonstick or enameled cast-iron skillet over medium-high heat. Make sure it's good and hot before adding the shrimp.
- Add the half of the shrimp. There should be a bit of space between the shrimp so that they sear rather than steam.
- Cook for 1 minute. Using tongs, flip the shrimp and cook for another 30 seconds to 1 minute. Take care not to overcook the shrimp or they will become rubbery.
- Transfer the shrimp to a plate or bowl. Repeat with the remaining shrimp.
- In a small bowl, whisk together the apple cider vinegar and maple syrup.
- Reduce the heat to medium and add the apple cider mixture. Simmer for 1 minute, then remove from the heat.
- Add the shrimp to the vinegar-syrup mixture and toss to coat. Sprinkle with parsley. Serve immediately.
Nutrition Facts : ServingSize 8 shrimp (approx.), Calories 103 kcal, Carbohydrate 3.3 g, Protein 15 g, Fat 2.3 g, SaturatedFat 0.3 g, Cholesterol 12.5 mg, Sodium 420.3 mg, Sugar 3.3 g
SMOKED PAPRIKA SYRUP
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
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
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
SMOKED PAPRIKA-HOMEMADE
After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.
Provided by Diana Adcock
Categories Easy
Time P1DT5m
Yield 1 1/8 Pounds
Number Of Ingredients 2
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.
Nutrition Facts : Calories 1327, Fat 59.5, SaturatedFat 9.6, Sodium 156.1, Carbohydrate 255.9, Fiber 171.7, Sugar 47.5, Protein 67.8
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