Written By Allison Prater |
Paprika is a spice comprised of sweet and sometimes spicy peppers. Paprika varies in flavor from country to country, ranging from mild to hot. The word paprika is derived from Hungarian and Serbian origins, meaning “pepper.” In many parts of the world, the word paprika refers to the pepper itself, not the powdered spice. Paprika is produced in Hungary, Serbia, Spain, The Netherlands, and California. Hungarian paprika, from the Szeged region, is thought to be some of the finest.
Paprika is commonly used to season and color rice, stews, and soups such as goulash. It is used to season sausages, such as Spanish chorizo, and matches well with cauliflower, chicken, crab, fish, lamb, potatoes, shellfish and stroganoff. It is also used as a garnish, because its distinctive red color adds to the appearance of many dishes. The flavor of paprika is more noticeable when the spice has been heated in oil. In Moroccan cuisine, paprika is moistened by the addition of a small amount of olive oil, creating a paste.
Paprika’s bright red hue makes it a popular food coloring agent. If you have a food product that is red, orange or reddish brown, and the ingredients list “natural color,” paprika may likely be the culprit. Paprika is sometimes added to henna paste because it gives a reddish tint to hair. You can add paprika to henna powder yourself if you prepare your own at home.
Hungarian paprika is most commonly found in grocery stores. It usually includes Hungarian wax peppers. The most commonly exported grade of Hungarian Paprika is the Noble sweet (Edesnemes), which is bright red and slightly pungent. Other varieties range from being very sweet, to slightly pungent to very pungent and spicy. The hottest of the Hungarian paprika is called Eros, and it is light brown in color.
Spanish paprika, also known as Pimenton, usually includes bell peppers. It varies from mild (Pimenton Dulce) to spicy (Pimenton Picate) to smoky (Pimenton de la Vera). The latter is created by smoking the peppers before drying and grinding it into a powder. Traditionally, the peppers are smoke-dried over burning oak wood chips, for up to two weeks. Below is a paella recipe featuring Pimenton de la Vera. Its sweet, smoky flavor will conjure up the feeling of the warm summer nights that are fast approaching.
Spanish Paella
(This recipe can be made vegan by omitting the chicken, and substituting tofu or other vegetables of choice)
4 skinless, boneless chicken breasts, in 2 inch pieces
2 cups cauliflower, chopped
1 1/2 cups green beans
1 large red onion
2 cups chopped tomatoes
2 TB garlic
3 TB Pimenton de la Vera (smoked paprika)
1 TB cumin
4 cups brown rice
8-10 cups broth (use either veggie or chicken, according to taste)
Minced fresh parsley, to garnish
2 TB olive oil
Start by sautéing the onions in oil on medium low heat; when onions are clear, add garlic, cumin, smoked paprika and tomatoes. Stir until well combined into a paste. Add chicken and vegetables and turn heat up to medium high. When chicken is browned on both sides, add the rice, and at least 8 cups of broth to start. Stir entire mixture; reduce to simmer and cover, checking every ten minutes or so, adding more broth as needed. It should take between 30 minutes to an hour. When the chicken is completely cooked through and the rice is soft and sticky, the paella is ready to eat. Cool for 10 minutes and garnish with Parsley before serving.
References:
1. Emery, Carla. The Encyclopedia of Country Living, updated 9th Edition. Sasquatch Books, 1994.
2. www.wikipedia.org/paprika
3. http://www.food.com/library/paprika-335#ixzz1nnrNw2K7
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