Pimenton Ahumado - dress up your dishes
There are some food items that can transcend any dish. In South East Asian cooking, it’s the fish sauce. In Italy, olive oil. You get the idea. In Spanish cooking, pimenton ahumado – smoked paprika – is indispensable. We discovered this spice a few years ago and since then, the simplest dishes now come out so much more interesting.
For example, add a dash of this fiery powder to sauteed onions and red bell peppers before cooking a can of canneloni beans and then sit back and revel in smoked Mediterranean alchemy.
Or, for easy whitefish, put a nice slice of fish in some tin foil, (be sure to eat sustainable fish – river species and freshwater species like catfish are really the only good alternatives), throw in finely sliced onions, a few cherry tomatoes, salt, pepper and shake some smoked paprika. Bake at 400 for 20 minutes or so and it’s a great meal. Serve with rice or do the same with some new potatoes.
A great way to add some flourish to your meals and life…
