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Smoked Spanish Paprika

By Merrilyn Tauscher, FoodE Manager
Wednesday, May 25, 2011

I first discovered smoked Spanish paprika at a Dean and Delucas in New York City in 2005. Since then, it has become one of my favorite seasonings. I find I’m reaching for this fragrant spice to add a warm smoky sweetness to almost everything. I dust it over deviled eggs and sprinkle it in fried potatoes. It enhances a creamy dip for shrimp and is equally enticing in a rub on grilled steaks. I substitute it for regular paprika in my beef goulash and just enjoyed it in a vinaigrette recipe.

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