Paprika is so much more than a little dusting of color for your deviled eggs and potato salad!
Smoked paprika, Pimenton de la Vera, has a smoky quality and taste I really like for a robust dish. It’s the Spanish cousin of the more popular sweet Hungarian paprika.
|Smoked Paprika, Pimenton de la Vera, La Tienda the Best of Spain photo credit|
|Sweet Hungarian Paprika, Vspicery photo credit|
Unlike Hungarian-grown paprika, in which red peppers are slowly sun-dried into a rich, fruity flavor, with no heat, smoked paprika is made from dried pimento peppers that have been smoked over an oak fire, and then ground into a fine powder for a woodsy smoky flavor.
Smoked paprika can be sweet or hot ~ a little goes a long way ~ add it to grilled or roasted seafood, meats and stews, or ~ make sinister deviled eggs!
This rub was exactly what the tilapia was begging for:
It gave the fish plenty of flavor that both Bill and I liked. It’s good ~ give it a try!
2 pounds tilapia fillets
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons herbs de Provence
¼ teaspoon salt
1 teaspoon seasoned pepper
Mix remaining ingredients in a small bowl.
Rub spices into fish fillets.
Grill over medium heat until fish flakes easily with a fork.