Smoked paprika

spose its just paprika made from ground smoked peppers, kinda like a sweet chili powder but my GOD,
the cost. I never paid over $1 for Badia spices.

"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

--Erica

Erica said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

I got curious whether Cuban goods are really available. What this guy sells are food items typical
of what would be eaten in Cuba, but from sources outside Cuba. I thought there might be an exception
for food in the trade embargo against Cuba, but apparently not.

"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

--Erica

Did you do a google search?

Dimitri

Arroz con Pollo (Chicken and Rice)

A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can
serve a crowd.

Ingredients:

3 pounds of chicken, cut into small pieces 6 tbs. olive oil 1 union, chopped 4 tbs. chopped garlic
salt and pepper 6 tsp. chopped parsley 5 woodfire roasted piquillo peppers 1 tsp. smoked paprika 1
pinch of saffron 3 1/2 cups of chicken broth (use chicken bouillon)
1/2 cup dry white wine 2 cups white rice

Preparation Instructions:

Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here too) heat
the oil and sauté the chicken until golden on all sides. Remove to a warm platter. Add the onion,
garlic, and parsley and sauté until the union is soft. Add the peppers, paprika, saffron, broth,
wine salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered,
for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Bury the chicken
in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over
with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken
to a serving platter and garnish with a little parsley.

Serve with some fresh bread and a green salad.

Buen Provecho!

Mark Thorson said:

Erica said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

I got curious whether Cuban goods are really available. What this guy sells are food items typical
of what would be eaten in Cuba, but from sources outside Cuba. I thought there might be an
exception for food in the trade embargo against Cuba, but apparently not.

Smoked paprika is a hugely common accoutrement in the Basque parts of Spain and France. So, instead
of trying to figure out how to get it past any embargo, click here instead:

store.yahoo.comspices2.htmlOpen ↗
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

Mark Thorson said:

Erica said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

I got curious whether Cuban goods are really available. What this guy sells are food items typical
of what would be eaten in Cuba, but from sources outside Cuba. I thought there might be an
exception for food in the trade embargo against Cuba, but apparently not.

Oops, I forgot to post this with the location of where to buy smoky paprika.

* Exported from MasterCook *

Smoky Chicken Breasts with Caramelized Lemons

Recipe By : Alan Zelt Serving Size : 2 Preparation Time :0:00 Categories : Basque Dinner Main
Dish Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 chicken breasts, boneless, with skin 2 Tbsp Bittersweet smoky paprika 1 Tbsp Sweet smoky
paprika salt to season oil to coat chicken Caramelized Lemons 2 Meyer Lemons (regular if not
available) -- thin slices, w skin
1/2 sweet onion -- thin slices 4 Tbsp Unsalted butter

2. Coat chicken breasts in oil.

3. Rub on most of the mixed paprikas (reserve 1/2 Tbsp) and rub all over, on both sides, the chicken
breasts. Place on a covered plate in the refrigerator for about three hours. Take out about 1/2
hour before cooking.

4. In a large saute pan, place the butter and melt on low heat. When melted, add the lemons and
onions. Let caramelize as you would do for onions. Do not let burn. They are done when the skin
falls apart when pushed with a spoon.

5. Pre-heat oven to 400F.

6. Place the chicken, skin side down on a rack on a rimmed cookie sheet in the oven. Bake until
almost cooked (about 25 minutes).

7. Take out chicken, turn over, skin side up, and sprinkle on remaining smoky paprika. GRILL the
chicken until the skin is very crisp.

8. Let sit until set for about 10 minutes. Cut crosswise into 1" slices.

9. Spread out the caramelize lemons on a serving platter. Place the sliced chicken breasts on top.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Lightly smashed potatoes with braised garlic and olive oil.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

[email hidden] (Erica) wrote in message news:<[email hidden]>...

Quoted message said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had never
seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

--Erica

I have been using sweet smoked paprika for a couple of years now since it has been imported to Oz.
It is truly a delicious addition to a variety of dishes. If a recipe calls for an amount of paprika
- like veal stews etc. I would just add a tsp of sm. parika and the rest as per recipe. Other
suggestions are: dust finished guacomole dips and other dips like hummus, mayonnaise, with sm.
paprika. Mix with dried herbs and garlic or onion powders for dry rubs for roasted chicken parts.
Use liberally in chilli dips. Saute chopped vegtables with sm. parika whilst making chicken
ciaccitori (sp) etc. Dust the top of layered potato dishes with sm. paprika, plus melted butter etc.
It goes particularly well with potatoes. Any dishes with smoked meat - like chorizo sausage -
obviously the Spanish connetion here. A little on a finished paella.

Try some of these, you might get addicted like me! Cheers Bronwyn

"Nina" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

but my GOD, the cost. I never paid over $1 for Badia spices.

That particular site looks like a rip off, I only paid about a buck at the supermarket.

--Erica

"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Nina" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

but my GOD, the cost. I never paid over $1 for Badia spices.

That particular site looks like a rip off, I only paid about a buck at the supermarket.

--Erica

I'm going to get some. It seems like it would be good in recipes where chorizo is used to get the
flavor but not so much fat. I may try it with chicken too, i go thru LOTS of paprika around here.

Bronwyn Ferrier Ms saw Sally selling seashells by the seashore and
told us all about it on 17 Jan 2004 20:01:50 -0800:

Quoted message said:

[email hidden] (Erica) wrote in message
news:<[email hidden]>...

Quoted message said:

I was in the supermarket the other day, and I noticed something called smoked paprika. I had
never seen it before, so I figured I ought to pick up a bottle. It is this product:
cubanfoodguy.combadia smoked paprika.htmOpen ↗ . It looks like regular paprika, albeit a
little darker, and smells VERY smoky. Any ideas?

I have been using sweet smoked paprika for a couple of years now since it has been imported to Oz.
It is truly a delicious addition to a

It's glorious, isn't it... we just use it like normal paprika and it adds a slight extra richness to
the flavour. You only need a teaspoon or so - it's pretty strong 🙂

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find
some... 🙂

Thanks!

~Eri

"eriana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find some... 🙂

Thanks!

~Eri

Here's a source: tienda.comtienda.comOpen ↗ -search for paprika. It's really good stuff!

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"eriana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find some... 🙂

Thanks!

~Eri

Here's a source: tienda.comtienda.comOpen ↗ -search for paprika. It's really good stuff!

What a friggin rip-off that site is. I can get you those cured serrano hams for 1/3 (same quality)
the price in Newark, NJ where there are dozens of Spanish and Portuguese shops. Same thing with
the cheeses.

Want good quality spices for cheap, go the the Indi/Pakistan stores; just make sure they keep the
place clean.

The internet can be a great source for bargains, but there are a lot of places like the
aforementioned, which people must be smoking hash to think they are getting a bargain.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"eriana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to

find

Quoted message said:

Quoted message said:

Quoted message said:

some... 🙂

Thanks!

~Eri

Here's a source: tienda.comtienda.comOpen ↗ -search for paprika. It's really good stuff!

What a friggin rip-off that site is. I can get you those cured serrano hams for 1/3 (same quality)
the price in Newark, NJ where there are dozens of Spanish and Portuguese shops. Same thing with
the cheeses.

Want good quality spices for cheap, go the the Indi/Pakistan stores; just make sure they keep the
place clean.

The internet can be a great source for bargains, but there are a lot of places like the
aforementioned, which people must be smoking hash to think they are getting a bargain.

Rich

Great! Send me a list of what hams and cheeses are available and I'll send you an order. I can't
help but wonder how you know the quality is the same if you have never ordered from this site, but
I'll take your word for it.

It may surprise you to learn that not all of us live in Newark or anywhere else there are Spanish
and Portuguese shops. It may further surprise you to learn that some people the internet not to find
bargains but rather to find goods that are not available locally - and are willing to pay a premium
price if that's what's required.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Richard Periut" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"eriana" <[email hidden]> wrote in message
"]news:[email hidden]...

>WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to

find

Quoted message said:

Quoted message said:

>some... 🙂
>
>Thanks!
>
>~Eri
>
>

Here's a source: tienda.comtienda.comOpen ↗ -search for paprika. It's really good stuff!

What a friggin rip-off that site is. I can get you those cured serrano hams for 1/3 (same quality)
the price in Newark, NJ where there are dozens of Spanish and Portuguese shops. Same thing with
the cheeses.

Want good quality spices for cheap, go the the Indi/Pakistan stores; just make sure they keep the
place clean.

The internet can be a great source for bargains, but there are a lot of places like the
aforementioned, which people must be smoking hash to think they are getting a bargain.

Rich

Great! Send me a list of what hams and cheeses are available and I'll send you an order. I can't
help but wonder how you know the quality is the same if you have never ordered from this site, but
I'll take your word for it.

It may surprise you to learn that not all of us live in Newark or anywhere else there are Spanish
and Portuguese shops. It may further surprise you to learn that some people the internet not to
find bargains but rather to find goods that are not available locally - and are willing to pay a
premium price if that's what's required.

Iglesisas is a very well know type of serrano ham throughout Spain.

List? Name your cheese or ham, I'll give you the price. Hell, I'd go out of my way and box them for
you for free.

It's not news to me that certain people shop on the net, because they can't get things locally; but
Geezzzz! Shop around first!!! It never hurts to do your homework. What you can get on certain sits
for a price, can always be purchased at 1/2 or 1/3 at another site.

I just found that site super expensive--a true rip-off.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

eriana said:

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find some... 🙂

Thanks!

~Eri

I get mine at The Spanish Table in Pike Place. thescarletmacaw.comspanish table.htmOpen ↗ They
have three kinds, at least. I love mine dusted on green olives. blacksalt

Dimiri said:

1 union, chopped

hmmm.

Practice safe eating - always use condiments