Help me use up my pimenton!
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.
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.
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.
Mine's from Madrid too - disappearing slowly, but the container's beautiful!
Mmmm....chicken stew sounds good, will experiment!
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).