pimenton

Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.

Brussels Sprouts With Chorizo

olive oil

fresh, soft Spanish chorizo, chopped in 1/2-inch pieces

brussels sprouts,

Salt and pepper

garlic cloves,

pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)

parsley

In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.

Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.

Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.

Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.

Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces)

Kosher salt

garlic,

all-purpose flour

tomato paste

pimentón dulce, or use sweet paprika

pimentón picante, 1/2 teaspoon chipotle chile powder

chicken broth

sherry vinegar

garlic cloves, pounded, finely minced or grated

Kosher salt and black pepper

Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don’t skimp on the oil; it can be strained and saved after cooking for future use.)

Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.

Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.

While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.

For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.

When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.

Te explicamos paso a paso y de manera sencilla cómo preparar lentejas guisadas. Ingredientes, tiempo de preparación

Cómo hacer lentejas guisadas: la receta clásica de un plato para repetir todas las semanas

Lentejas

Pimiento verde

Cebolla

Puerro

Zanahoria

Patata

Salsa de tomate

Aceite de oliva virgen extra

1count Diente de ajo

Laurel

Pimentón dulce

Octopus, Galician Style

octopus,

salt

potatoes

Smoked pimentón

Olive oil

Thaw octopus if necessary, either for 24 hours in refrigerator, or for a few hours in a couple of changes of cold water. With a scissors, remove skinny tips of tentacles and, cutting through webbing that connects them, separate the 8 tentacles and discard head. (Alternatively, you can cook the octopus whole and cut it up after cooking.)

Bring a large pot of water to a boil and salt it well. Put octopus in water and, when it returns to boil, cover and adjust heat so water simmers gently. Cook an hour or so, until octopus is tender. Meanwhile peel potatoes and cut into 2-inch slices. Lower them into water and cook until tender, about a half hour. Remove if they're done before octopus, and keep warm.

When octopus is tender, remove it and drain. Put potatoes on a platter and cut octopus into pieces (again, a scissors is easiest); top potatoes with it. Drizzle all liberally with pimentón, olive oil and coarse salt, and serve hot or warm.

Mark Bittman, a k a The Minimalist, makes octopus accessible to those who might be squeamish.

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de Mojo rojo y verde con patatas cherry. Ingredientes, tiempo de elaboración,

Dúo de mojos canarios con patatas cherry. Receta de picoteo

116count Patatas cherry

2count Pan duro en rebanadas finas

5count Dientes de ajo

Pimentón picante

Comino molido

Cayena

Pimiento rojo

Aceite de oliva

Vinagre de vino blanco

1count Cilantro fresco

Pimienta negra molida

Fresh, clean and full of vibrant herbs, this taco recipe will become a family favourite in no time at all.

Chilli chicken tacos with green goddess mayo

(770 grams) chicken thigh fillets, trimmed

(250 milliliters) buttermilk

2½ tsp smoked paprika (pimenton)

tsp cumin

tsp dried chilli flakes

coriander leaves

basil leaves

dill

mint leaves

garlic cloves, roughly chopped

½ lemon

S&W Whole Egg Mayonnaise

tortillas, grilled

red cabbage, thinly sliced

red onion,

green chillies, thinly sliced

avocado, halved, sliced

Coriander sprigs, to serve

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This is a very good vegie burger. Some beans are whizzed together and some left whole, so you get a lovely texture. For a vegan option, just leave out the feta and yoghurt, says Jamie.

Jamie Oliver's epic bean burger

spring onions, chopped

red chilli, chopped

can black beans, rinsed, drained

tsp smoked paprika (pimenton)

(70 grams) fresh breadcrumbs

can chickpeas, rinsed, drained

Plain flour, to dust

tbs each white sesame seeds and flaxseeds, chopped

wholemeal seeded rolls, halved

gherkins,

cooked beetroot, thinly sliced

radishes, thinly sliced

rocket leaves

feta

flat-leaf parsley, leaves picked, finely chopped

(280 grams) natural yoghurt

lemon

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Don't put those slow cookers away just yet because with this easy pulled pork recipe we've turned a winter classic into a new spring favourite.

Slow cooker pulled pork sliders recipe

3.3kg skinless pork shoulder, bone

garlic cloves, crushed

Pink Lady apples, 1 chopped, 2 sliced

red onions, 2 chopped, 1 thinly sliced

fennel bulb, chopped,

fennel seeds

cayenne pepper

tbs smoked paprika (pimenton)

apple cider (we used Pink Lady)

(750 milliliters) salt-reduced Campbell's chicken stock

(125 milliliters) smoky barbecue sauce

(125 milliliters) maple syrup

(150 grams) mayonnaise

limes

brioche

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Nothing says comfort food quite like slow-cooked chicken for dinner. Full of flavour and guaranteed to please.

Slow-cooked chicken with brown rice and avocado

chicken,

onion, chopped

coriander, leaves

tsp each dried oregano, ground cumin and dried chilli flakes

roma tomatoes, roughly chopped

chicken stock

tomatoes

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Comforting but different, this zesty lasagne is sure to impress and intrigue.

Gluten-free zesty chicken and broccolini lasagne

broccolini

chicken mince

eschalot, finely chopped

garlic cloves, finely chopped

oregano, leaves picked, 1/2 finely chopped

red chilli, seeds removed, finely chopped

(80 milliliters) extra virgin olive oil

(500 milliliters) Massel Chicken Style Liquid Stock

(70 grams) tahini

firm ricotta

(125 milliliters) milk

(50 grams) finely grated parmesan

gluten-free dried lasagne sheets

Using more oil than popcorn, a technique developed by Jessica Koslow of Sqirl in Los Angeles, yields a particularly crisp and rich popcorn. Here, the kernels are popped, then tossed while still hot with a combination of sweet and hot smoked paprikas, and bit of earthy cumin. It's a complex mix that can be as hot as you can take it.

Spicy Pimentón Popcorn

grapeseed oil

popcorn kernels

fine sea salt

cumin

sweet paprika

Pimentón (hot smoked paprika),

In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).

Cook, shaking occasionally, until popping stops.

Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating.

The world’s most-loved Indian culinary export gets a mod makeover. The result? An easy, fresh butter chicken recipe with (almost) no washing up.

Butter chicken recipe: the easy way to make this Indian curry

chicken thighs (bone in, skin on)

onion, finely chopped

(20 grams) ginger, finely grated

unsalted butter

tbs tandoori paste

can chopped tomatoes

(125 milliliters) coconut cream

(560 grams) thick Greek-style yoghurt

dill fronds, roughly chopped

Micro coriander, to serve

ginger

cinnamon

tsp turmeric

mint

tsp caraway seeds, toasted, ground

tsp fenugreek, toasted, ground

cloves

cardamom

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Te enseñamos a preparar de manera sencilla la auténtica receta de las patatas bravas que no llevan tomate entre sus ingredientes. Con tiempo, fotos paso a...

La receta definitiva de las patatas bravas

Harina de trigo

Caldo de pollo

Perejil fresco

A version of baba ganoush adapted from a mate of mine, chef Raymond Capaldi. Use as a dip, or loosen with more tahini to make a great sauce, says Shannon.

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Top 19 pimenton recipes from across the web

The most viewed pimenton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprouts With Chorizo

Oven-Fried Patatas Bravas (Crispy P...

Cómo hacer lentejas guisadas: la re...

Octopus, Galician Style

Dúo de mojos canarios con patatas c...

Chilli chicken tacos with green god...

Jamie Oliver's epic bean burger

Slow cooker pulled pork sliders rec...

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Gluten-free zesty chicken and brocc...

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Butter chicken recipe: the easy way...

La receta definitiva de las patatas...

Smoked eggplant dip

Patatas revolconas con torreznos: r...

Receta de patatas revolconas con se...

Super easy guacamole with spiced cu...

Matt Moran's piri-piri chicken with...

Patatas con pulpo, una receta tan f...

The most viewed pimenton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine