SPANISH SMOKED PAPRIKA RECIPES

Name: Sticky glazed pork ribs
Prep time: 3 h
Cook time: 2 h 20 min
Total time: 5 h 20 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 kg pork ribs; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp smoked spanish paprika; 1 tsp chilli powder; 2 tsp aromat; 1 tsp dried oregano; olive oil; 240 ml Woolworths Asian Chinese BBQ glaze or any BBQ glaze of your choice

SMOKED SPANISH PAPRIKA ARCHIVES - FOOD24

smoked spanish paprika Archives - Food24 image

Spiced rubbed and dry brined pork ribs - finished with an Asian-style BBQ glaze, which makes these ribs wonderfully sticky and sweet.

Provided by Independent Contributor

Total Time 320 minutes

Prep Time 180 minutes

Cook Time 140 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 kg pork ribs
2 tsp onion powder
2 tsp garlic powder
2 tsp smoked spanish paprika
1 tsp chilli powder
2 tsp aromat
1 tsp dried oregano
olive oil
240 ml Woolworths Asian Chinese BBQ glaze or any BBQ glaze of your choice

Steps:

Mix together onion powder, garlic powder, Spanish smoked paprika, chilli powder, Aromat and dried oregano.Line a baking tray with foil.Pat the ribs dry with a clean kitchen towel, and place on the baking tray. Season with mixed spiced rub. Drizzle on olive oil, and ensure that both sides of the ribs are well coated.Cover the ribs with foil, and allow them to dry brine in the fridge at least 2-3 hours before cooking. This can also be done overnight.Place the ribs in the oven, and cook at 150°c for 2.5 hours. Turn when necessary, and rewrap.Remove the ribs from the oven. Uncover and baste with Asian BBQ glaze sauce, return to the oven and cook for a further 5 minutes, then baste again. Repeat this process until the glaze is finished and the ribs are well coated and sticky.Enjoy!Reprinted with permission from Thando Thyme, follow along on Instagram for more.

SPANISH PAPRIKA CHICKEN RECIPE - FOOD.COM

Spanish Paprika Chicken Recipe - Food.com image

This is one of our standby chicken recipes that we always seem to come back to because we all enjoy it. I got the recipe from a supermarket flyer once. It has a brothy sauce and the meat is always juicy with Spanish flavors. This goes great with mashed potatoes and a salad.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 skinless chicken breasts, bone-in
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1 tablespoon spanish sweet paprika
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
1 small Spanish onion, chopped
4 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons fresh Italian parsley, chopped

Steps:

Place chicken breasts in a shallow dish.
Sprinkle with lemon zest and drizzle with lemon juice.
Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
In a small bowl mix paprika, thyme and half each of the salt and pepper.
Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
Add the wine and bring to a boil.
Cook stirring for about 3 minutes or until the wine is almost evaporated.
Add the chicken stock and remaining salt and pepper, stir to combine.
Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
Sprinkle with parsley before serving.
Enjoy.

Nutrition Facts : Calories 397.6, FatContent 13.9, SaturatedFatContent 2.5, CholesterolContent 152.8, SodiumContent 510.4, CarbohydrateContent 8.4, FiberContent 1.4, SugarContent 2.8, ProteinContent 52.5

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SMOKED SPANISH PAPRIKA ARCHIVES - FOOD24

Spiced rubbed and dry brined pork ribs - finished with an Asian-style BBQ glaze, which makes these ribs wonderfully sticky and sweet.
From food24.com
Total Time 320 minutes
Cuisine Bake

Mix together onion powder, garlic powder, Spanish smoked paprika, chilli powder, Aromat and dried oregano.Line a baking tray with foil.Pat the ribs dry with a clean kitchen towel, and place on the baking tray. Season with mixed spiced rub. Drizzle on olive oil, and ensure that both sides of the ribs are well coated.Cover the ribs with foil, and allow them to dry brine in the fridge at least 2-3 hours before cooking. This can also be done overnight.Place the ribs in the oven, and cook at 150°c for 2.5 hours. Turn when necessary, and rewrap.Remove the ribs from the oven. Uncover and baste with Asian BBQ glaze sauce, return to the oven and cook for a further 5 minutes, then baste again. Repeat this process until the glaze is finished and the ribs are well coated and sticky.Enjoy!Reprinted with permission from Thando Thyme, follow along on Instagram for more.

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