I was unsure whether or not to give paprika its own entry in the 40 spices line up. The reason being that there is no clear distinction between paprika and ground chilli; both are made from ground dried Capsicum annum varieties. I suppose the biggest difference would be in the heat level and therefore the usage of the spice, but even then there is great overlap; ranging from mild and sweet to hot and fiery. Although paprika is most often associated with Hungarian and central European cuisine (goulash and such like), it is also widely used in Spanish cooking where it is known as pimentón and this is where my favourite paprika comes from. Pimentón de la Vera is dried over smoking oak logs that impart a deep smokey flavour and aroma to the paprika. And of course, the delicious and versatile chorizo sausage is flavoured with Spanish pimentón.
This Spanish dish is lovely as a simple one pot supper served with a green salad, or as part of a tapas type spread. This amount made enough for dinner for 4 people. I adapted this recipe from Sophie Grigson ‘Spices’.