Gourmet Fusion Spicy Shrimp Cazuelas

At the Gourmet Fusion store we sell three different types of Spanish Paprika, and many customers often ask us what type of dishes you can use paprika for, so here is the recipe for Spicy Shrimp Cazuelas.

You can buy the Spanish Paprika, Olive Oil and terra cotta (lead free ceramic) Cazuelas in our store, but we don't sell the shrimp!

Ingredients

12 raw unpeeled jumbo or extra large shrimp

1 tablespoon extra virgin olive oil (Dintel Spanish)

Lemon pepper

Freshly ground black pepper

Salt

Hot Paprika (Chiquilin Pimenton Picante)

2 cloves garlic crushed

1 tablespoon dry sherry

Parsley for garnish

Recipe

1. Preheat the broiler to 450 degrees F.
2. Brush the Cazeulas with a little olive oil, and place the shrimp in the dish or dishes.
3. Drizzle the remaining olive oil over the shrimp.
4. Pepper the shrimp to cover, using black and lemon pepper.
5. Add Paprika, salt, garlic, dry sherry and lemon juice to Cazeulas.
6. Broil for about 10 minutes, until shrimp turns pink, and flesh is firm.
7. Sprinkle with parsley, and serve immediately in the sizzling Cazuelas, accompanied by crusty French bread, and your favorite cold beer or white wine.

In this recipe we have used the Chiquilin Pimenton Picante, to give our shrimp the hot, and spicy flavor, but this recipe works equally well with either the Pimenton Dulce (mild), or the Pimenton Ahumado (smoked).

All have a slightly different flavor and aroma, but all taste delicious. They can be found in the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Cedros Design District, Solana Beach, or online.

Spanish Paprika

Since we started selling Spanish Paprika in the Gourmet Fusion store, I realize how popular this spice has become here in the US, and is frequently used by Food Network chefs such as Tyler Florence, Jamie Oliver and Emeril Lagasse.

Spanish cooking relies on several spices to give it its special character. One of the most indispensable is pimenton, or paprika, which adds color and flavor to stews, soups, sausages, paella, and sauces.

Spanish paprika is similar to the Hungarian paprika which is more familiar to most people. However, the Spanish is a rich orange-red color, compared to the deep, dark red of the Hungarian paprika. They can be substituted in some recipes, but the flavors of the two are quite distinct.

Spanish paprika, with its vibrant color and flavor is frequently found in Spanish and Portuguese dishes. This finely ground brick-red spice derives from a type of dried red pepper. It is used primarily in two forms: hot (picante, or "spicy") and sweet (dulce). The Spanish also make a medium-hot paprika, labeled agridulce. Pimenton de la Vera, made from smoke-dried peppers and named for a valley in Extremadura, is especially prized.

Three types of Paprika are available in the Gourmet Fusion store at Solana Beach and online - Hot, Sweet (mild) and Smoked. All add a subtle blend of flavors to your cooking that you will not find with the Hungarian paprika. The Sweet and Hot varieties can be used for sauces, vegetables, fish, eggs, and French fries, and the Bittersweet and Smoked varieties are best used for Paella, Fabada, beef, lamb, or for use on the grill.

As with saffron, pimenton releases its flavor as it is heated. Therefore, it can also be sprinkled over a dull dish to add color without changing the flavor. By adding paprika to a dish while it is cooking, the flavor will be released and infuse the dish with subtle flavors as it heats through.


The recipe below for Spiced Pork Kabobs (Pinchitos) is typical of the Moorish influences that abound in Andalucian cooking. Here, they are evidenced in the use of cumin and paprika.




Pinchitos (Spiced Pork Kabobs)
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes
2-3 hours Marination Time.

Ingredients

• 1/4 cup (2 fl oz) olive oil
• 2 cloves garlic, chopped
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/3 teaspoon smoked paprika
• 1/4 teaspoon thyme
• 16 oz lean pork, cut into small cubes

Method

1. In a shallow dish, combine the olive oil, garlic, lemon juice, salt, curry powder, ground cumin, turmeric, cayenne pepper, paprika and thyme, and mix well.
2. Gently place the pork pieces in the dish and marinate for several hours in the refrigerator.
   
3. Turn pork over periodically to ensure that all sides are equally coated.
4. Immediately before grilling, remove the pork pieces from the marinade, and thread them on to skewers.
5. Place the pork skewers on the hot grill, and cook, turning them until the pork is fully cooked on all sides.
6. Serve hot, fresh from the grill with a mixed green salad, and pita bread.
   

The above recipe can be found in the recipe book, Paella Paella by Maria and Nalalia Solis Ballinger.

Torrefacto Coffee & Smoked Paprika Return

The Gourmet Fusion Store is happy to have two of its very popular Spanish products back in the store.

The first is our Spanish Torrefacto coffee. If you have not tried this coffee, and you enjoy espresso, it is certainly worth sampling. It is made by coating the coffee beans with sugar prior to roasting, however, the result is not a sweet coffee. The ultra-fine powder coating of sugar merely adds body to this bold, dark coffee without adding bitterness. It is an extremely smooth coffee, ideal for a perfect cup of espresso, with just a hint of sweetness, and a very mild to medium bitterness. Once you try it, you will be hooked!

Our second item is our Smoked Paprika (Pimento Ahumido). This wonderful paprika is rich and complex with smokey overtones, and is the foundation for many Spanish dishes. This paprika can be used to develop rich flavors in meat and seafood dishes. I have also used it in sauces and on grilled food, and food network chefs such as Jamie Oliver, and Emeril Lagasse often use it to bring out the flavors of their recipes.

This paprika uses fresh pods from the mild Nora Pepper which are smoked over oak logs to develop its complex flavors, and is much more powerful and pronounced than sun-dried varieties.

Smoked paprika is great for use in Paella, Fabada, beef, lamb, or for use on the grill.

Both of these products are available at the Gourmet Fusion Store online, and at our Solana Beach, California store.

Cauliflower with Garlic and Paprika

The Gourmet Fusion store is now selling Spanish paprika at both its online store and its Solana Beach location.

Paprika is a source of vibrant color and flavor in Spanish cooking and is derived from a type of dried red pepper. The fresh pods from the mild Nora pepper are smoked over oak logs to develop the different aspects of the flavors. Peppers that are smoked over an oak fire develop into a rich and complex range of flavors which is much more powerful and pronounced than the sun-dried varieties.

The types of paprika we have available are sweet (dulce), hot (picante), and smoked (ahumado).

Pimenton Dulce: This lightly smoked variety is earthy and mild, and perfect for many dishes.

Pimenton Picante: This paprika is lightly smoked and blended with medium-hot varieties. It is slightly sweet to smokey in flavor, and will add a kick to your cooking.

Pimenton Ahumado: This is a rich and complex flavor with smokey overtones. This is the paprika that forms the basis of many Spanish meat and seafood dishes.

Our sweet and hot varieties of paprika are best used in sauces, vegetables, fish, eggs, and French Fries. Our smoked paprika works well in Paella, Fabada, beef and shellfish dishes, and for grilling.

The cauliflower recipe below is from the province of Murcia in Spain which is known for its wonderful vegetable gardens. We suggest using our sweet paprika in this recipe.

Cauliflower with Garlic and Paprika (serves 6)
Ingredients

• 2 lb small cauliflowers, cut into florets
• 2 teaspoons fresh lemon juice
• 1/3 cup olive oil
• 2 or 3 thick slices coarse country bread, crusts removed (about 3 ounces)
• 1 tablespoon sweet paprika
• 2 cups water
• salt to taste
• 3 cloves garlic, coarsely chopped
• 2 tablespoons pine nuts, toasted
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• freshly ground pepper to taste

Recipe

1. Fill a bowl with water and add the cauliflower florets and lemon juice. Set aside.
2. In a large frying pan over medium heat, warm the olive oil. Add the bread slices and fry, turning once, until crisp and golden on both sides, 3-5 minutes total. Remove from the pan, break into pieces, and place in a blender or food processor.
3. Add the paprika to the oil remaining in the pan over low heat and cook for a minute or two to release its fragrance. Add the water and bring to a boil. Drain the cauliflower and add to the pan. Season with a little salt and cook, uncovered, until the cauliflower is tender, 10-15 minutes.
4. Add the garlic, pine nuts and parsley to the blender or food processor and pulse until well crushed. When the cauliflower is tender, add about 1/4 cup (2 fluid ounces) of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan. Stir to mix and cook for 5 minutes over low heat to blend the flavors.
5. Season with salt and pepper, transfer to a warmed serving bowl, and serve.

Mushroom & Smoked Paprika Steak Sauce

If you're looking for something different to serve with your grilled steak, try this super easy mushroom sauce which will liven up the most boring meal. It is flavored with Smoked Spanish Paprika which is available in a tin from specialist and gourmet food stores. You can use regular paprika, but the smoked paprika really adds a woody flavor to the food and brings out the subtle flavor of the sherry. I used flank steak in this recipe, but this sauce works well with any cut of meat.

Ingredients

• 8 ounce button mushrooms, sliced
• 1 tablespoon dry sherry
• 1/2 level teaspoon Smoked Spanish Paprika
• 1 teaspoon chicken demi-glaze
  
• 1/2 ounce butter
• 1 ounce flour, sieved
• 1/2 cup milk
• sea salt to taste
• ground black pepper to taste
• 1/2 cup water (if needed)
  

Recipe

1. Melt the butter in a saute pan, and saute the mushrooms for 1 minute.
2. Stir in the sherry and bring to a high heat and let the alcohol burn off. Turn heat to low.
3. Carefully fold in the sieved flour to coat the mushrooms, then slowly add the milk, and gently heat, stirring all the time until it forms a smooth paste. Add the demi-glaze.
4. Add the paprika, and salt and pepper to taste.
5. If the mixture is too thick, add a little of the water.
6. Serve over grilled meat with a green side salad and french bread.