Bright little thing: paprika in recipes for delicious and healthy dishes

In the national cuisines of European countries (Hungary, Spain, Germany) and Russia, paprika is very popular. Although South America is considered the birthplace of this aromatic spice. The red spice is extracted from different varieties of capsicum annuum. We will tell you what dishes you can add paprika to to diversify your diet.

Color, taste and aroma

To obtain the spice, the peppers are slowly dried and then ground into a smooth powder. The color, taste and aroma of the seasoning depend on the variety of Capsicum annuum used in production. Some types of paprika are obtained from sweet peppers, while others are obtained from mildly hot ones.

The spiciness of a spice is determined by the proportion of seeds and partitions in the composition. They contain capsaicin, the substance that gives peppers their heat.

If you want dishes with a sweet taste and a warm, soft aroma, choose the following varieties of paprika:

• delicacy;
• semi-sweet;
• special;
• tender.

Dark red noble and pink have a slight spice. Hot paprika is also available for sale.Its color ranges from yellowish to red-brown, its aroma is strong and its taste is scorching.

What is smoked paprika?

Real smoked paprika is made in Spain. The peppers are thoroughly dried, then smoked for 2 weeks over oak branches and finally ground. Ground spices add unique smoky notes to dishes.

To reduce the spiciness, some of the seeds are removed from peppers during the production process. Depending on the degree of heat, the following varieties of smoked paprika are distinguished:

• dulce – sweet;
• el agridulce – medium spicy;
• el picante - burning.

High-quality smoked seasoning is expensive. Although you can also find cheap analogues on sale, the production of which used liquid smoke. However, this spice has a less intense taste and quickly loses its aroma during storage.

How to properly add paprika to dishes?

Paprika consists of dietary fiber, carbohydrates and volatile compounds. The latter are partially destroyed during heat treatment. Therefore, experienced cooks add ground paprika at the end of cooking or even in ready-made dishes. In addition, some spices contain a lot of sugars. When heated, the process of caramelization occurs, which leads to the appearance of a rancid taste.

The exceptions are stewing and baking in the oven. With these cooking methods, the temperature is not so high that it destroys the flavor of the spice.

The content of seasoning in prepared dishes depends on your taste preferences. Usually 1 teaspoon is enough for 2 servings of stew. The spice is added to baked goods in minimal quantities.

Ground paprika can be given a beautiful dark burgundy color. To do this, you need to fry it in a dry frying pan, stirring constantly, for 30–60 seconds.

How to use dried paprika?

Dried paprika goes well with almost any salty or sour dish. But most often it is added to stews (especially pork, beef, poultry), rice, legumes, fried vegetables, homemade sauces and marinades, and soups. The spice is popular in Hungarian, Spanish, German, Mexican and Korean cuisine. Check out the recipes below to make amazing paprika recipes.

Paprikash

National dish of Hungary. To prepare it, the following ingredients are required:

• meat (it is better to take low-fat varieties, for example, chicken fillet) – 1 kg;
• sweet pepper – 3 pcs.;
• onions – 2 pcs.;
• garlic – 4 cloves;
• flour – 1 tbsp. spoon;
• sour cream – 1 glass;
• meat broth or tomato juice - 1 glass;
• vegetable oil - for frying;
• ground paprika - 3 tbsp. spoons;
• black pepper and salt - to taste.

In the same oil, fry the onion and pieces of sweet pepper. Then add chopped garlic cloves, paprika, and meat broth (tomato juice). Bring the mixture to a boil.

Place the meat in the pan and reduce the heat to low. Simmer the contents for about 20–30 minutes. Add sour cream and flour. Mix everything thoroughly and simmer for 10 minutes. The result is a very satisfying and nutritious dish.

Beef soup with paprika

This easy-to-prepare spicy soup will be a worthy alternative to kharcho. Prepare the following ingredients:

• beef – 300 g;
• sweet pepper – 2 pcs.;
• potatoes – 3 pcs.;
• garlic – 1 clove;
• onion – 1 pc.;
• meat broth – 600 ml;
• dry red wine – 120 ml;
• tomato paste – 2 tbsp. spoons;
• hot paprika – 2 tbsp. spoons;
• grated lemon zest – 1 teaspoon;
• vegetable oil - for frying;
• cumin and salt - to taste.

Chop the onion and beef. Quickly fry in vegetable oil. Add the bell pepper slices and cook the ingredients in the pan for another 1 minute.

Place ingredients into a saucepan. Pour in tomato paste, meat broth, wine and add paprika. Bring the mixture to a boil. Reduce heat, cover the pan and simmer the contents for 20 minutes.

Cut the potatoes into cubes. Add to the pan and simmer the soup for another 20 minutes. 5 minutes before readiness, add lemon zest and cumin. Serve beef soup with sour cream and fresh herbs.

Spicy country-style potatoes

Oven-baked potatoes are very healthy in themselves, and paprika makes them tasty too. Take a few tubers, peel and cut into slices. Brush each with olive oil, salt and pepper, and sprinkle with spices.

Preheat the oven to 180–200 degrees. Place potato wedges on a baking sheet and cover with foil. Bake for half an hour. Then remove the foil and keep the potatoes in the oven for another 10 minutes until golden brown.

How is smoked paprika used?

Smoked paprika can be used in the same dishes as regular ground paprika. Gourmets can experiment and add the original spice to baked goods, salads and even honey.

Spicy chicken legs

If you like grilled chicken, then you will also like the dish described in the recipe. To prepare marinade for 10 chicken legs, mix the following ingredients:

• sour cream - 2 tbsp. spoons;
• olive oil – 2 tbsp. spoons;
• salt – 1 teaspoon;
• dried garlic – 2 teaspoons;
• ground black pepper – 0.5 teaspoon;
• brown sugar – 2 teaspoons;
• hot ground pepper – 2 tsp.spoons;
• smoked paprika – 2 teaspoons.

Coat the chicken and leave to marinate for 3-4 hours. Then place the legs on a baking sheet and bake in the oven, preheated to 200 degrees, for 35–45 minutes.

Warm salad with chicken, barley and broccoli

This salad is so filling that it can easily replace your main dish for lunch. Prepare the following products:

• chicken fillet – 800 g;
• frozen broccoli – 300 g;
• zucchini – 200 g;
• pearl barley – 400 g;
• roasted nuts (almonds, hazelnuts or walnuts) – 20 g;
• fresh parsley - 1 bunch;
• green onions - 3 feathers;
• smoked paprika – 1 teaspoon;
• Dijon mustard – 1 tbsp. spoon;
• dried garlic – 0.5 teaspoon;
• ground black pepper – 0.5 teaspoon;
• olive oil, balsamic vinaigrette, lemon juice and salt to taste.

Cut the chicken fillet into medium pieces, salt, brush with smoked paprika and other spices. Leave to marinate for 1 hour.

Place the broccoli in boiling salted water, boil for 8–10 minutes, cool and chop. Slice the zucchini into long strips and grill with a dash of bite (preferably on the grill). Then cut them into cubes.

Boil pearl barley. Add broccoli, zucchini, chopped fresh herbs and mix. Season with oil and lemon juice. Fry the chicken on the grill, cool and cut into thin slices. Place in the center of the salad. Garnish the dish with crushed nuts and serve.

Glaze for meat

Just add a pinch of smoked paprika to every tablespoon of honey. Pour the mixture over the meat towards the end of cooking.

The dish will become soft, juicy and aesthetically attractive. The glaze goes especially well with beef and lamb.

Thus, ground paprika is an affordable and versatile seasoning. There is always a use for it in your kitchen. There are many varieties on sale that differ in taste, aroma, color and degree of spiciness. But whatever choice you make when purchasing, health benefits will be guaranteed. The main thing is to use the seasoning correctly.