I thought I posted this before but I must have neglected to his 'submit' after editing.
My beau made a (potentially) fantastic dish of Jersey Royal potatoes and chorizo in wine, garlic, onions and paprika, simmered until it it's the consistency of chunky chili. For reasons that are too stupid to disclose, he added about three times as much smoked paprika (my new favourite 'secret ingredient') as indicated. I like a bit of heat, but this is fire!
The dish smells heavenly but one bite, and I was crying. There *must* be a way to retroactively defuse the dish, by adding something, or casting a magic spell that will tone down the spice. Suggestions?