3 WAYS WITH SMOKED PAPRIKA

Try these inventive recipes using this Spanish ingredient, traditionally known as pimentón

Garlic prawns with paprika and sherry butter

15 MINUTES | SERVES 2 | EASY | GF

salted butter 25g, softened

sweet smoked paprika (pimentón) 1 tbsp (see cook’s notes)

dry sherry 1 tbsp

lemon ½, zested, plus a squeeze of juice

olive oil 1 tbsp

garlic 4 cloves, crushed

dried chilli flakes a pinch

large raw shell-on prawns 12

flat-leaf parsley ½ small bunch, finely chopped

crusty bread to serve

• Mash the butter, paprika, sherry and lemon zest in a bowl with a fork. Add some black pepper and leave at room temperature.

• Heat the oil in a medium frying pan and gently fry the garlic and chilli flakes for 1-2 minutes or until fragrant. Add the prawns and half the prepared butter, and toss for 2-4 minutes or until pink. Remove from the heat and briefly stir in the remaining butter until just melted. Serve with the parsley, a squeeze of lemon juice and crusty bread.

COOK’S NOTES Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

PER SERVING 210 KCALS | FAT 16.7G

SATURATES 7.5G | CARBS 1.7G | SUGARS 1G

FIBRE 3G | PROTEIN 9.5G | SALT 1G