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Spanish

Smoked Spanish Paprica

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Smoked Spanish Paprica

Margo | Apr 11, 2003 12:03 PM

I picked up some smoked bittersweet Spanish paprica recently because I remember reading about it and being really intrigued. I have tried it dusted on chicken quarters which were then slowly pan-fried, then the pan deglazed for a little sauce. What are some other good things to do with it?

Any suggestions or meditations on the difference between smoked sweet, bittersweet and hot would be very much welcome, too.

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