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Help me use up my pimenton!

m
Mandy Dec 14, 2012 09:31 AM

So I brought a big jar back from Madrid and have barely used it. It's cold in Los Angeles and I'd love to cook up a big pot of chicken stew--would this taste good w smoked paprika? Does anyone have a good recipe? Thanks.

  1. paulj Sep 5, 2013 02:53 PM

    There are lots of recipes for 'pollo al pimenton'. To distinguish between the ones using sweet paprika and the ones using the smoked, adding 'de la vera' helps.

    e.g.

    http://www.1080recetas.com/recetas/ca...

    1. mielimato Sep 5, 2013 09:26 AM

      I sprinkle it on pork chops or loin before I pan fry it. It adds a nice smokiness.

      For a more elaborate use, I make a nice garbanzo and spinach stew. I got this recipe from Jose Andres. I make this dish all the time when I am on my tour of duty every summer living at my inlaws house in Spain.

      http://www.npr.org/templates/story/st...

      1. l
        LiMe_83 Sep 5, 2013 07:09 AM

        This is a fantastic use of pimenton, its also a really simple/quick dinner, I made it twice this week. I preferred it with hanger steak over bavette and used more pimenton then she did.

        http://swallowdaily.com/2013/08/confe...

        1. prima Dec 14, 2012 08:54 PM

          I also use it in shellfish stews, kale/white bean/chorizo stews, and on roasted potatoes. Would also be good in sauteed or broiled garlickly shrimp.

          1. c
            chefathome Dec 14, 2012 06:25 PM

            I go through pimenton quickly by using it in things such as piri piri blends and sauce, Romesco sauce, Port and paprika chicken, pulpo a la Gallega (octopus with paprika) and so on.

            Bobby Flay's barbecue sauce recipe is very good and uses 1 T at a time...
            http://leitesculinaria.com/81549/reci...

            1. h
              honu2 Dec 14, 2012 06:21 PM

              Mix pimenton with mayonnaise; use as a spread for sandwiches and burgers or as a dip for french fries.

              1. c
                cutipie721 Dec 14, 2012 06:12 PM

                black bean soup
                hummus

                1. scubadoo97 Dec 14, 2012 05:30 PM

                  Put roasted potatoes in the line up

                  1 Reply
                  1. re: scubadoo97
                    t
                    thistle5 Dec 14, 2012 05:37 PM

                    What isn't this stuff good on? I like to use it on seafood, especially fish, shrimp, crabcakes;, it's great on chicken, chili, pretty much everything (yes, even tatertot casserole for my teenage son's Xmas party)...

                  2. s
                    Sal Vanilla Dec 14, 2012 04:37 PM

                    Heckya it is good in chicken stew. Good with lamb stew too!

                    Mix it with nuts and popcorn for snacking!

                    I see Harters has already claimed papas bravas. YUM. You can use it as a rub for meat and then slap it in the oven.

                    Lentils.
                    Mole.

                    Chorizo! Freaking fantabulous.

                    Make sure not to burn it when sauteing.

                    Send it to chowhound friends...

                    1. t
                      trillen Dec 14, 2012 03:34 PM

                      One obvious use for pimenton would be paella. I typically make Ruth Reichl's version which is pretty straight forward and easy but very delicious.

                      http://modernistfoodie.blogspot.com

                      1 Reply
                      1. re: trillen
                        s
                        Sal Vanilla Dec 14, 2012 04:38 PM

                        Oh yeah. Paella. Perfectissimo!

                      2. Bacardi1 Dec 14, 2012 03:29 PM

                        Recipes aside - if you're keeping your pimenton (& any other paprikas) in your refrigerator, they'll last a LONG time.

                        I have a can of imported Hot Hungarian Paprika in my fridge that I bought a couple of years ago, & it's just as fragrant & flavorful as the first time I opened it.

                        All paprika products should be kept refrigerated (in my opinion).

                        1. a
                          andrewtree Dec 14, 2012 01:39 PM

                          In pork and bean casserole

                          1 Reply
                          1. re: andrewtree
                            j
                            janeh Dec 14, 2012 03:32 PM

                            These ideas don't approach using it up, but I sprinkle some on deviled eggs and toss about 1/2 tsp into smittenkitchen's spiced nuts recipe.

                            http://smittenkitchen.com/blog/2008/1...

                            Mine's from Madrid too - disappearing slowly, but the container's beautiful!

                            Mmmm....chicken stew sounds good, will experiment!

                          2. p
                            preppie foodie Dec 14, 2012 10:41 AM

                            I love this recipe on epicurious with chickpeas/tomatoes. Easy, great flavor and good the next day. I'll often make extra to bring for lunch and have with trader joes pita chips instead of trying to stuff it in a pita.

                            http://www.epicurious.com/recipes/foo...

                            1. h
                              Harters Dec 14, 2012 10:38 AM

                              It was made to go wonderfully with a chicken stew.

                              Also pretty good tossed through fried potatoes - similar to the Spanish tapas dish of patatas brava.

                              Dust pork chops with it before cooking in whatever way you normally cook them.

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