Recipes
PAPRIKA FROM LA VERA Protected Denomination of Origin
Sausages with cabbage Ingredients: ½ cabbage, sausages (bratwurst or similar), red pepper, paprika, oil and salt. Elaboration: Boil the cabbage in water with salt and drain it. In a big frying pan, pour two tablespoons of oil and fry the red pepper(not much), add the drained cabbage and cook it for 15 minutes. Sprinkle a teaspoon of Paprika from La Vera “La Dalia” two minutes before it is cooked and serve with the sausages after grilling them. Pour some oil and Paprika from La Vera “La Dalia” over the sausages before serving.
Grouper fish in paprika cream Ingredients: 1 kg . grouper fish or similar, milk, flour, salt, Paprika from La Vera “La Dalia”, marjoram and oil. Elaboration: Grill or roast the fish with salt, marjoram and Paprika from La Vera “La Dalia”. Heat a tablespoon of oil or butter in a saucepan and add three tablespoons of flour and another of paprika, pour half a litre of milk and stir it non-stop until the sauce is thick. (add a little milk if it gets too thick). Serve the fish and the sauce on a plate.
JOSÉ MARÍA HERNÁNDEZ, S.L. Polígono Industrial «El Pocito», s/n 10400 Jaraiz de La Vera Cáceres, (Spain) Tel.: +34 927 46 01 99 Fax: +34 927 46 07 27 E-mail: info@pimenton-ladalia.com www.pimenton-ladalia.com