Paprika Spanish (2.5 oz)

Paprika Spanish
(2.5 oz)

Regular price $6.00 Sale price $5.97 Save $0.03

Paprika varieties are native to South America. Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. The powder can vary in color from bright red to rusty brown. In fact, commercial food manufacturers use paprika in cheeses, processed meats, tomato sauces, chili powders, and soups. Its main purpose is to add color.
Other names for paprika include Hungarian Pepper and Pimento pepper. Paprika has a slightly warm and sweet aroma. Its flavor ranges from sweet and mild to pungent and fiery.
Paprika is very closely associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, sprinkled on eggs, hors douvres and salads for color. It spices and colors cheeses and cheese spreads, and is used in marinades and smoked foods. It can be included in the flavor dusting for chicken and other meats. Many Spanish, Portuguese, and Turkish recipes use paprika for soups, stews, casseroles, and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red color.

Libyan Beef Couscous Stew
Yield: 6
1 onion, finely chopped
2 tablespoons olive oil
1/4 cup small Lima beans rinsed and soaked overnight
4 slices banana squash pumpkin, peeled
2 lbs beef chuck, cut into 2-inch cubes
1 potato, sliced
3 cloves of garlic
4 teaspoons tomato paste
1 tablespoon Spanish paprika
1 teaspoon cumin, ground
1/4 teaspoon salt
teaspoon black pepper
teaspoon chili cayenne
3 cups water

Heat a large pan over medium-high heat. Add olive oil and onion and saut for 10 minutes or until onion browns. Season beef with salt and pepper and add to pan. Add Lima beans, tomato paste, paprika, and banana squash; mix well. Add 1 1/2 cups of water; bring the pot to a boil, then reduce the heat to a simmer. Cook the stew for 40 minutes, stirring occasionally to ensure that the stew does not stick to the bottom of the pan. Next, add potatoes, salt, pepper, chili, cumin, garlic, and 1 1/2 cups of water and cook until the potatoes are soft, about 45 minutes.

Cooks note: the banana squash pumpkin is used in the dish to thicken the sauce. It will break and be part of the sauce by the end of the cooking.
To prepare the couscous: In a medium saucepan over medium heat, bring 2 cups of water, 1/2 teaspoon olive oil, 1/2 teaspoon butter, and 1/4 teaspoon salt to a boil. Add 1 cups of couscous in a stream. Stir once. Remove from the heat. Cover and let stand until couscous is tender, 12 to 15 minutes.
Serve the Stew over the couscous and serve.