smoked paprika belongs on everything

[unlucky4marie]

Savoury. I just seem to add it to everything, shep pie, beans on toast, Greek salad, chips and I can't think of anything it doesn't go on. I've only recently discovered it, but am I over doing it? Everything tastes a bit bbq

Elllimam that's tonight's dinner sorted, thank you nobody except me will like it but that isn't my problem

I used to feel just the same - loved the stuff. Now I feel a little more like avocadotoast. You will begin to become bored with it and possibly hate it. Please just go easy on it. Maybe go back to a pinch of chilli flakes?

I use it all the time too. I love those little red tins. Makes me feel exotic.

Courgettes sliced thinly length ways dipped in olive oil, sprinkled with smoked paprika and on to a searing hot griddle pan. Finish with a squeeze of lemon.

I quite like normal paprika I don't like smoked, the flavour is too overpowering. It makes everything taste like cheap BBQ flavour crisps, imo

Elli- How do you do those chickpeas, please? They sound lovely.

Elli another request for the chickpeas recipe, please

I love chickpeas.

Haha, lala said it before me

Smoked paprika belongs in the same bin that everything that has been spoilt with chorizo should go in!

Where do you get the one in the red tin? I used to buy it in Sainsbo's all the time but they just suddenly stopped doing it. That makes everything taste delicious. I have recently found a really good one in Mark's in the world food section but the red tin one was lovely.

Hungarian is good on ordinary paprika, but the Spanish smoked is by far superior.
Oh, and coat chicken thighs in honey and smoked paprika and roast. Yummy!

Maybe you were using cheap sp? If I could make all my dead healthy food taste like frazzels I'd be v happy

We've just had roasted new potatoes and halloumi with garlic and sweet paprika as a side for dinner with chicken souvlaki. It was lovely

We're having Paella tomorrow with it.

Up until recently I've used supermarket own but have been looking for the one in the tin but not found it yet. I thought it may be hiding in Waitrose as Morrisons dont have it at all or Saffron

You can get the one in the red tin on eBay b

I see someone else has mentioned the M&S one. That is lovely. This thread has reminded me that I need to buy some more.

The one in the red tin has been harder to get hold of, lately. The Sainsburys own just doesn't have the right depth of flavour. I notice the red tin vanish from their special selection (only the hot version was available for a while and that doesn't go down well with the kids) then it came back cheaper for a while, then it vanished again.

This is the red tin one. £2.19 + £9.90 delivery
www.amazon.co.uk/Smoked-Paprika-sweet-70g-D-O-P/dp/B004TXFZXQ

"Hmm DH and I are supposed to be having salmon for tea which I wasn't feeling like. Wonder if it's worth nipping to shop for smoked paprika to put on it and grill,maybe have with some avocado and crusty bread.

Would that work?"

I do this! it so works. So tasty, especially if you grill the salmon! mmm nice.
Also with cheesy omelette, black pepper and a few jalapenos inside!

YANBU

OMG! I love it! On everything. It's particularly good in homemade coleslaw.

I can report that the salmon was delicious.

Do you roast tinned or dried chickpeas?

I love it, tesco finest one is particularly good. Away to try some on cheese on toast, that sounds amazing!

www.superhealthykids.com/roasting-beans/ and I add the paprika with the olive oil before I cook.

Roasted chickpeas are lovely. I drain and rinse a tin of them, then make sure you dry them off as much as possible. Coat with oil and spread on a baking try. Bake in a hot oven for 20-30 mins and then sprinkle with seasoning once they are finished. You can use anything you fancy, but I usually use paprika or cumin and whatever else I grab out of the cupboard. Oh and plenty of salt and pepper. Eat them when they are still warm!

I've never had smoked paprika before, but funnily enough I bought some the other day (Tesco Finest) in order to make this recipe here. I'm making it tonight - can't wait now (and will do Ellimam's recipe with the left over chick peas!)

www.thetimes.co.uk/tto/magazine/article4497435.ece

I enjoy it, but only in its place. Nice with some Spanish and Mexican dishes, but often normal paprika ( if paprika is called for at all) does a better and more subtle job.

I use it only sparingly.