PAPRIKA RECIPES RECIPES

Name: Roast potatoes with paprika
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 1 ½kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size; 100ml olive oil; 2 tsp smoked paprika

ROAST POTATOES WITH PAPRIKA RECIPE - BBC GOOD FOOD

Roast potatoes with paprika recipe - BBC Good Food image

Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day

Provided by Sophie Godwin – Cookery writer

Categories Side dish

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 3

Ingredients

1 ½kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
100ml olive oil
2 tsp smoked paprika

Steps:

Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!
Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.

Nutrition Facts : Calories 297 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium

SMOKED PAPRIKA PRAWN SKEWERS RECIPE | BBC GOOD FOOD

Smoked paprika prawn skewers recipe | BBC Good Food image

Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas

Provided by Barney Desmazery

Categories Snack, Starter

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 8

Ingredients

12 large raw prawns
½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)
2 large garlic cloves , finely chopped
1 tsp cumin seeds , toased and ground
couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
juice and zest of 1 large lemon
2 tbsp olive oil
12 mini wooden skewers

Steps:

Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.
Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.

Nutrition Facts : Calories 52 calories, FatContent 3 grams fat, ProteinContent 6 grams protein, SodiumContent 0.2 milligram of sodium

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1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
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10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

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Calories 205 calories per serving

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