Recipes with hot paprika

5 recipes that use hot paprika, with photos, step-by-step instructions and cook times. The quickest, Sopa de ajo, takes 30 minutes. It is most often cooked with garlic, flat-leaf parsley and onion.

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Patatas bravas

Patatas bravas are Madrid's favourite bar snack: chunky potatoes fried until crisp outside and fluffy inside, then splashed with a brick-red sauce of olive oil, pimentón and a little stock. In Madrid the sauce is not ketchup or tomato sauce but a smooth, smoky paprika sauce with a kick; in Barcelona and Valencia you often get it with a spoon of alioli as well. This home version is fried twice for crunch and keeps the heat moderate so children can join in; add more hot paprika for the grown-ups. Serve with cold drinks, tortilla and pimientos de Padrón for a tapas spread. Chef's tip: take the pan off the heat before adding the pimentón; paprika burns in seconds and turns bitter, and that bitterness is the most common reason homemade bravas sauce tastes wrong.

40 minSnacks & Starters

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Sopa de ajo

Sopa de ajo, also called sopa castellana, is the warming winter soup of Castile and León, from Segovia to Burgos: stale bread fried in olive oil with lots of garlic and smoky pimentón, simmered in stock and finished with eggs poached right in the soup. It was shepherds' and farmers' food, made from what was always in the kitchen, and is still eaten after a cold night out or on Ash Wednesday. Castilian cooks often add cured ham; this vegetarian version gets its depth from smoked pimentón and a good vegetable stock. Serve it in earthenware bowls, piping hot. Chef's tip: use bread that is truly stale and dry, and toast it in the garlicky oil until golden before adding the stock; fresh bread turns to mush, while toasted stale bread swells but keeps a little texture.

30 minSoups

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Gombapaprikás

Gombapaprikás is the meatless cousin of chicken paprikás, cooked in Hungarian homes on Fridays and through Lent, and a regular on the vegetarian line of Budapest's self-service étkezde lunch rooms. Mushrooms simmer in onion, paprika and a little pepper and tomato, then the sauce is finished with sour cream until it turns a soft brick-pink. It is quick, rich and comforting, and nokedli are its natural partner, though rice or boiled potatoes work too. Chef's tip: brown the mushrooms in a hot pan in two batches before they meet the onions, so they fry instead of stewing in their own water and the sauce tastes deep rather than watery.

30 minVegetarian

by KrazyBadal 0 views

Gulyásleves

Real Hungarian goulash is a soup, gulyásleves, born in the cattle herders' kettles of the Great Plain and still cooked over open fires at summer festivals and in every csárda (country inn) between Budapest and Debrecen. Beef shin or chuck simmers with lots of onion, sweet paprika, caraway and green pepper until tender, then potatoes and carrots go in. It is brothy, rich red and gently spicy, eaten with fresh bread. Chef's tip: take the pot off the heat before adding the paprika; it burns in seconds in hot fat and turns bitter.

145 minSoups

by KrazyBadal 0 views

Halászlé

Halászlé is the fiery fisherman's soup of the rivers Tisza and Danube, and on Christmas Eve it is on almost every Hungarian table; the towns of Szeged and Baja each claim the best version. A rich stock is made from fish heads and bones with onions and lots of paprika, sieved until smooth and red, and then thick slices of carp (or catfish) are poached in it at the last moment. Serve with white bread and fresh hot peppers. Chef's tip: poach the fish fillets without stirring; just swirl the pot so the pieces stay whole.

105 minSoups

by KrazyBadal 0 views

Patatas bravas

Sopa de ajo

Gombapaprikás

Gulyásleves

Halászlé

Goes well with hot paprika