Paprika (75g)

£2.40

Paprika is a spice made from dried and ground red peppers.  Paprika has a subtle earthiness, with a sweet and peppery taste.

 

In stock

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Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits. For example, it has antioxidant properties, can help reduce the risk of cancer and heart disease, improve immunity, and even alleviate gas.

 

One-pot paprika chicken dish

Ingredients

  • 1 tbsp garlic-infused oil
  • 1 red pepper, chopped
  • 1 courgette, diced
  • 300g chicken breast, chopped
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano or mixed herbs
  • pinch of salt and pepper
  • 1 tbsp tomato puree
  • 200ml gluten-free stock chicken or vegetable stock (low FODMAP if necessary)
  • 1 tbsp lemon juice
  • 2 heaped tbsp cream cheese (dairy-free if necessary or lactose-free if low FODMAP)
  • handful of fresh chives, chopped

Instructions

  1. Heat garlic oil in a pan over a medium heat, then add the red pepper and courgette. Fry for a few minutes until slightly softened.
  2. Add the chopped chicken, cook until sealed.
  3. Mix in the paprika, oregano, salt, pepper and tomato puree.
  4. Pour in the stock and simmer to reduce, I left mine for 10 minutes.
  5. Remove from the heat and stir in lemon juice and cream cheese.
  6. Finish with freshly chopped chives.
  7. Serve with rice, pasta, potato or even in gf wraps.

 

Grilled Sardines with Paprika

Ingredients

SARDINES

  • whole sardines
  • 2 tbsp of olive oil
  • salt
  • pepper

MAYONNAISE

  • egg yolks
  • 1/2 lemon, juiced
  • 200ml of olive oil
  • 1 tsp paprika
  • 1 handful of chervil, finely chopped
  • 1 handful of chives, finely chopped
  • 1 handful of parsley, finely chopped
  • salt
  • black pepper, freshly ground

PICKLED VEGETABLES

  • 300g of carrots
  • 300g of shallots
  • 150ml of white wine vinegar
  • 150ml of white wine
  • 300g of red pepper
  • 150g of sugar

Method

1. For the pickled vegetables, thinly slice the shallots, carrots and red pepper (discarding the core and seeds). Combine the vinegar, white wine and sugar in a bowl, add 150ml of water and stir until the sugar has dissolved. Add the vegetables, mix well and set aside to marinate for 1 hour at least
  • 300g of shallots
  • 300g of carrots
  • 300g of red pepper
  • 150ml of white wine vinegar
  • 150ml of white wine
  • 150g of sugar
2. To make the mayonnaise, whisk together the egg yolks, 2 tsp of the lemon juice and some salt and freshly ground black pepper in a bowl until smooth and creamy
  • egg yolks
  • 1/2 lemon
  • salt
  • black pepper
3. Add about 2 tsp of the oil and whisk vigorously to incorporate. Continue adding the oil very slowly in a thin stream, whisking continuously, until all the oil has been incorporated. Stir in the herbs and paprika to taste and set aside
  • 200ml of olive oil
  • 1 tsp paprika
  • 1 handful of chervil
  • 1 handful of chives
  • 1 handful of parsley
4. To cook the sardines, preheat the oven to 200°C/gas mark 6, and heat a chargrill pan until very hot. Rub the sardines all over with olive oil and season with salt and black pepper
  • whole sardines
  • 2 tbsp of olive oil
  • salt
  • pepper
5. Cook the sardines for 1 minute on each side, or until browned, then transfer to a rack in the oven for a further 4-5 minutes, until cooked through. Alternatively, you could cook the sardines on the barbecue before finishing in the oven
6. Place two sardines on each serving plate. Drain the pickled vegetables and pile them on the plates next to the sardines. Finish with a dollop of smoked paprika mayonnaise and serve

Product photography is representative only. Weights and portions will be as stated.