I was in the supermarket the other day, and I noticed something called
smoked paprika. I had never seen it before, so I figured I ought to
pick up a bottle. It is this product:
http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
regular paprika, albeit a little darker, and smells VERY smoky. Any
ideas?

--Erica

spose its just paprika made from ground smoked peppers, kinda like a sweet
chili powder
but my GOD, the cost. I never paid over $1 for Badia spices.

"Erica" > wrote in message
om...
> I was in the supermarket the other day, and I noticed something called
> smoked paprika. I had never seen it before, so I figured I ought to
> pick up a bottle. It is this product:
> http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
> regular paprika, albeit a little darker, and smells VERY smoky. Any
> ideas?
>
> --Erica

Erica wrote:

> I was in the supermarket the other day, and I noticed something called
> smoked paprika. I had never seen it before, so I figured I ought to
> pick up a bottle. It is this product:
> http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
> regular paprika, albeit a little darker, and smells VERY smoky. Any
> ideas?

I got curious whether Cuban goods are really available.
What this guy sells are food items typical of what
would be eaten in Cuba, but from sources outside
Cuba. I thought there might be an exception for food
in the trade embargo against Cuba, but apparently not.

"Erica" > wrote in message
om...
> I was in the supermarket the other day, and I noticed something called
> smoked paprika. I had never seen it before, so I figured I ought to
> pick up a bottle. It is this product:
> http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
> regular paprika, albeit a little darker, and smells VERY smoky. Any
> ideas?
>
> --Erica

Did you do a google search?

Dimitri

Arroz con Pollo (Chicken and Rice)

A traditional meal that is common throughout Spain. Easy to prepare, this
delicious dish can serve a crowd.

Ingredients:

3 pounds of chicken, cut into small pieces
6 tbs. olive oil
1 union, chopped
4 tbs. chopped garlic
salt and pepper
6 tsp. chopped parsley
5 woodfire roasted piquillo peppers
1 tsp. smoked paprika
1 pinch of saffron
3 1/2 cups of chicken broth (use chicken bouillon)
1/2 cup dry white wine
2 cups white rice


Preparation Instructions:

Sprinkle the chicken with salt and pepper.
In a large deep pan (rice will be cooked here too) heat the oil and sauté
the chicken until golden on all sides.
Remove to a warm platter.
Add the onion, garlic, and parsley and sauté until the union is soft.
Add the peppers, paprika, saffron, broth, wine salt, and pepper and bring to
a boil.
Add the rice and cook over medium high heat, uncovered, for about 20
minutes, stirring until the rice is semi-dry but some liquid remains.
Bury the chicken in the rice. Cover and cook over low heat for about 20
minutes.
Turn the rice and the chicken over with a fork from bottom to top; cover and
simmer for another 10 minutes.
Transfer rice and chicken to a serving platter and garnish with a little
parsley.


Serve with some fresh bread and a green salad.

Buen Provecho!

Mark Thorson wrote:

> Erica wrote:
>
>
>>I was in the supermarket the other day, and I noticed something called
>>smoked paprika. I had never seen it before, so I figured I ought to
>>pick up a bottle. It is this product:
>>http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
>>regular paprika, albeit a little darker, and smells VERY smoky. Any
>>ideas?
>
>
> I got curious whether Cuban goods are really available.
> What this guy sells are food items typical of what
> would be eaten in Cuba, but from sources outside
> Cuba. I thought there might be an exception for food
> in the trade embargo against Cuba, but apparently not.
>
>
>
>
Smoked paprika is a hugely common accoutrement in the Basque parts of
Spain and France. So, instead of trying to figure out how to get it past
any embargo, click here instead:

http://store.yahoo.com/chefshop/spices2.html
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Mark Thorson wrote:

> Erica wrote:
>
>
>>I was in the supermarket the other day, and I noticed something called
>>smoked paprika. I had never seen it before, so I figured I ought to
>>pick up a bottle. It is this product:
>>http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
>>regular paprika, albeit a little darker, and smells VERY smoky. Any
>>ideas?
>
>
> I got curious whether Cuban goods are really available.
> What this guy sells are food items typical of what
> would be eaten in Cuba, but from sources outside
> Cuba. I thought there might be an exception for food
> in the trade embargo against Cuba, but apparently not.
>
>
>
>
Oops, I forgot to post this with the location of where to buy smoky paprika.

* Exported from MasterCook *

Smoky Chicken Breasts with Caramelized Lemons

Recipe By : Alan Zelt
Serving Size : 2 Preparation Time :0:00
Categories : Basque Dinner
Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts, boneless, with skin
2 Tbsp Bittersweet smoky paprika
1 Tbsp Sweet smoky paprika
salt to season
oil to coat chicken
Caramelized Lemons
2 Meyer Lemons (regular if not available)
-- thin slices, w skin
1/2 sweet onion -- thin slices
4 Tbsp Unsalted butter

1. Coat chicken breasts in oil.

2. Rub on most of the mixed paprikas (reserve 1/2 Tbsp) and rub all
over, on both sides, the chicken breasts. Place on a covered plate in
the refrigerator for about three hours. Take out about 1/2 hour before
cooking.

3. In a large saute pan, place the butter and melt on low heat. When
melted, add the lemons and onions. Let caramelize as you would do for
onions. Do not let burn. They are done when the skin falls apart when
pushed with a spoon.

4. Pre-heat oven to 400F.

5. Place the chicken, skin side down on a rack on a rimmed cookie sheet
in the oven. Bake until almost cooked (about 25 minutes).

6. Take out chicken, turn over, skin side up, and sprinkle on remaining
smoky paprika. GRILL the chicken until the skin is very crisp.

7. Let sit until set for about 10 minutes. Cut crosswise into 1" slices.

8. Spread out the caramelize lemons on a serving platter. Place the
sliced chicken breasts on top.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Lightly smashed potatoes with braised garlic and olive oil.



--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

(Erica) wrote in message . com>...
> I was in the supermarket the other day, and I noticed something called
> smoked paprika. I had never seen it before, so I figured I ought to
> pick up a bottle. It is this product:
> http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
> regular paprika, albeit a little darker, and smells VERY smoky. Any
> ideas?
>
> --Erica


I have been using sweet smoked paprika for a couple of years now since
it has been imported to Oz. It is truly a delicious addition to a
variety of dishes. If a recipe calls for an amount of paprika - like
veal stews etc. I would just add a tsp of sm. parika and the rest as
per recipe.
Other suggestions a
dust finished guacomole dips and other dips like hummus, mayonnaise,
with sm. paprika.
Mix with dried herbs and garlic or onion powders for dry rubs for
roasted chicken parts.
Use liberally in chilli dips.
Saute chopped vegtables with sm. parika whilst making chicken
ciaccitori (sp) etc.
Dust the top of layered potato dishes with sm. paprika, plus melted
butter etc.
It goes particularly well with potatoes.
Any dishes with smoked meat - like chorizo sausage - obviously the
Spanish connetion here. A little on a finished paella.

Try some of these, you might get addicted like me!
Cheers
Bronwyn

"Nina" > wrote in message t>...
> but my GOD, the cost. I never paid over $1 for Badia spices.

That particular site looks like a rip off, I only paid about a buck at
the supermarket.

--Erica

"Erica" > wrote in message
om...
> "Nina" > wrote in message
t>...
> > but my GOD, the cost. I never paid over $1 for Badia spices.
>
> That particular site looks like a rip off, I only paid about a buck at
> the supermarket.
>
> --Erica

I'm going to get some. It seems like it would be good in recipes where
chorizo is used to get the flavor but not so much fat.
I may try it with chicken too, i go thru LOTS of paprika around here.

Bronwyn Ferrier Ms saw Sally selling seashells by the seashore and
told us all about it on 17 Jan 2004 20:01:50 -0800:

(Erica) wrote in message . com>...
>> I was in the supermarket the other day, and I noticed something called
>> smoked paprika. I had never seen it before, so I figured I ought to
>> pick up a bottle. It is this product:
>> http://www.cubanfoodguy.com/badia_smoked_paprika.htm . It looks like
>> regular paprika, albeit a little darker, and smells VERY smoky. Any
>> ideas?
>
>I have been using sweet smoked paprika for a couple of years now since
>it has been imported to Oz. It is truly a delicious addition to a

It's glorious, isn't it... we just use it like normal paprika and it
adds a slight extra richness to the flavour. You only need a teaspoon
or so - it's pretty strong

WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find
some...

Thanks!

~Eri

"eriana" > wrote in message
ink.net...
> WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find
> some...
>
> Thanks!
>
> ~Eri
>
>

Here's a source: http://www.tienda.com -search for paprika. It's really
good stuff!


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "eriana" > wrote in message
> ink.net...
>
>>WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find
>>some...
>>
>>Thanks!
>>
>>~Eri
>>
>>
>
>
> Here's a source: http://www.tienda.com -search for paprika. It's really
> good stuff!
>
>

What a friggin rip-off that site is. I can get you those cured serrano
hams for 1/3 (same quality) the price in Newark, NJ where there are
dozens of Spanish and Portuguese shops. Same thing with the cheeses.

Want good quality spices for cheap, go the the Indi/Pakistan stores;
just make sure they keep the place clean.

The internet can be a great source for bargains, but there are a lot of
places like the aforementioned, which people must be smoking hash to
think they are getting a bargain.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Richard Periut" > wrote in message
...
> Peter Aitken wrote:
> > "eriana" > wrote in message
> > ink.net...
> >
> >>WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to
find
> >>some...
> >>
> >>Thanks!
> >>
> >>~Eri
> >>
> >>
> >
> >
> > Here's a source: http://www.tienda.com -search for paprika. It's really
> > good stuff!
> >
> >
>
> What a friggin rip-off that site is. I can get you those cured serrano
> hams for 1/3 (same quality) the price in Newark, NJ where there are
> dozens of Spanish and Portuguese shops. Same thing with the cheeses.
>
> Want good quality spices for cheap, go the the Indi/Pakistan stores;
> just make sure they keep the place clean.
>
> The internet can be a great source for bargains, but there are a lot of
> places like the aforementioned, which people must be smoking hash to
> think they are getting a bargain.
>
> Rich
>

Great! Send me a list of what hams and cheeses are available and I'll send
you an order. I can't help but wonder how you know the quality is the same
if you have never ordered from this site, but I'll take your word for it.

It may surprise you to learn that not all of us live in Newark or anywhere
else there are Spanish and Portuguese shops. It may further surprise you to
learn that some people the internet not to find bargains but rather to find
goods that are not available locally - and are willing to pay a premium
price if that's what's required.


--
Peter Aitken

Remove the crap from my email address before using.

eriana wrote:
>
> WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to find
> some...
>
> Thanks!
>
> ~Eri

I get mine at The Spanish Table in Pike Place.
http://thescarletmacaw.com/spanish_table.htm
They have three kinds, at least. I love mine dusted on green olives.
blacksalt

Peter Aitken wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Peter Aitken wrote:
>>
>>>"eriana" > wrote in message
thlink.net...
>>>
>>>
>>>>WOW, B -- what a TON of delicioso-sounding ideas! Now I just need to
>>>
> find
>
>>>>some...
>>>>
>>>>Thanks!
>>>>
>>>>~Eri
>>>>
>>>>
>>>
>>>
>>>Here's a source: http://www.tienda.com -search for paprika. It's really
>>>good stuff!
>>>
>>>
>>
>>What a friggin rip-off that site is. I can get you those cured serrano
>>hams for 1/3 (same quality) the price in Newark, NJ where there are
>>dozens of Spanish and Portuguese shops. Same thing with the cheeses.
>>
>>Want good quality spices for cheap, go the the Indi/Pakistan stores;
>>just make sure they keep the place clean.
>>
>>The internet can be a great source for bargains, but there are a lot of
>>places like the aforementioned, which people must be smoking hash to
>>think they are getting a bargain.
>>
>>Rich
>>
>
>
> Great! Send me a list of what hams and cheeses are available and I'll send
> you an order. I can't help but wonder how you know the quality is the same
> if you have never ordered from this site, but I'll take your word for it.
>
> It may surprise you to learn that not all of us live in Newark or anywhere
> else there are Spanish and Portuguese shops. It may further surprise you to
> learn that some people the internet not to find bargains but rather to find
> goods that are not available locally - and are willing to pay a premium
> price if that's what's required.
>
>

Iglesisas is a very well know type of serrano ham throughout Spain.

List? Name your cheese or ham, I'll give you the price. Hell, I'd go out
of my way and box them for you for free.

It's not news to me that certain people shop on the net, because they
can't get things locally; but Geezzzz! Shop around first!!! It never
hurts to do your homework. What you can get on certain sits for a price,
can always be purchased at 1/2 or 1/3 at another site.

I just found that site super expensive--a true rip-off.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

On Sun, 18 Jan 2004 00:16:06 GMT, "Dimiri"
> wrote:

> 1 union, chopped

hmmm.



Practice safe eating - always use condiments