Recipes with paprika of La Vera "La Dalia"

13 recipes prepared with “La Dalia� Paprika from La Vera to spice up your life

More than a century offering the best flavour...

Tradition and knowledge form the character of a family company committed to its roots and its people. It is a way of life; appreciating the most traditional values, which are fully expressed in a unique, native product, deep-rooted in La Vera, where aromas and flavours triumph due to the excellence of genuine Pimentón with a protected Denomination of Origin, and the various types that we offer in our catalogue.

We want to give you this little present: carefully selected, simple, but delicious recipes, made with “La Dalia” Pimentón, which gives your dishes an intense, distinct flavour.

Enjoy it.

Red cabbage omelette with paprika Ingredients: ½ red cabbage, 5 eggs, paprika from La Vera “La Dalia”, salt and oil.

Elaboration: Slice the cabbage very thinly and sauté it in 3 tablespoons of oil. Season it with salt and paprika from La Vera “La Dalia”. Beat the eggs in a bowl and mix them with the cabbage. Make an omelette with it and serve warm.

Fresh cheese with paprika and oil ( Galician style) Ingredients: 250 g. cheese ( fresh goat cheese or similar), 3 potatoes, paprika from La Vera “La Dalia”, salt and olive oil.

Elaboration: Boil the potatoes without peeling them and, when they are cold, peel and slice them thickly. Lay them on a tray and cut the cheese (either in triangles or dieces). Put the cheese over the potatoes and sprinkle with enough paprika from La Vera “La Dalia” and a pinch of salt. Pour some olive oil and serve.

Grouper fish in paprika cream Ingredients: 1 kg. grouper fish or similar, milk, flour, salt, paprika from La Vera “La Dalia” 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 from La Vera “La Dalia”, 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.

Pork loin in salt Ingredients: 750 fresh pork loin, paprika from La Vera “La Dalia”, cooking salt, oil, mushrooms, sweet corn, white wine and garlic.

Elaboration: Cover the loin with paprika from La Vera “La Dalia” and leave it to marinate for two hours. Lay it on an oven tray and cover with cooking salt. Put it in the oven at 200ºC until the salt cracks a bit or it is brown. In a saucepan, chop some garlic in hot oil and fry the mushrooms slowly. Santé some flour to thicken the sauce and pour some water and wine. Add the sweet corn and stir for some minutes. Take the loin out of the salt and slice it thickly. Pour the mushroom sauce on top of it and serve.

Spanish rice with squids in ink Ingredients: 400 g. rice, paprika from La Vera “La Dalia”, oil, garlic, salt, food colouring “La Cocina de la Dalia” “La Cocina de la Dalia” and squids in ink.

Elaboration: Heat two tablespoons of oil in a saucepan and fry a chopped or sliced garlic. Pour four glasses of water and some salt. Add the rice when the water is boiling. Cook it slowly and take out half the rice when there no water in it. Sprinkle the rice in the saucepan with yellow food colouring “La Cocina de la Dalia”. In a frying pan, slice some garlic and add two teaspoons of paprika from La Vera “La Dalia”. Sauté the white rice until it is red. Serve together with the yellow rice and the two tins of squids.

Seasoned piglet Ingredients: 1 kg. piglet, paprika from La Vera “La Dalia”, onion, garlic and white wine.

Elaboration: Heat olive oil and add half an onion and slice garlic. Fry the piglet previously chopped and seasoned with salt and paprika from La Vera “La Dalia”. Cover it with water and a small glass of wine. Leave cooking until it is tender, add more water and wine whenever getting dry.

Sausages with cabbage Ingredients: ½ cabbage, sausages (bratwurst or similar), red pepper, paprika from La Vera “La Dalia”, 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 over the sausages before serving.

Beans with prawns, clams and paprika Ingredients: 250 g. beans, 150 g. clams, 150 g. king prawns, paprika from La Vera “La Dalia”, tomato, onion, garlic, green pepper, oil and salt.

Elaboration: Boil the beans in water with salt (it is recommended to soak them in water the previous night). Peel the prawns and boil the heads in hot water. Keep the prawns and the water to use them later. Next, wash the clams in a bowl with vinegar and sauté them in oil with a chopped garlic.

Dice the tomato, onion, garlic and green pepper and fry them slowly in a pan with two tablespoons of oil. Add some salt and blend or crush it. Pour this into the beans, previously boiled up with the water of the prawn heads and stir it. Add the prawns, clams and a teaspoon of paprika and go on stirring for about ten minutes.

Mushrooms with clams and prawns Ingredients: 400 g. wild mushrooms, 150 g. king prawns, 150 g. clams, paprika from La Vera “La Dalia”, garlic, thyme “La Cocina de la Dalia”, salt and oil.

Elaboration: Heat two tablespoons of olive oil in a frying pan and chop some garlic. Add the mushrooms and season with thyme “La Cocina de la Dalia” and salt. Peel the prawns and wash the clams and mix them in the pan with the mushrooms. Sprinkle with some paprika from La Vera “La Dalia”, wait for the clams to open and serve warm.

Stuffed eggs with roquefort sauce Ingredients: 6 eggs, 100g. Roquefort cheese, smoked salmon, paprika from La Vera “La Dalia” and milk cream.

Elaboration: Boil and peel the eggs. Cut them in halves and take out the yolk. In a saucepan, heat a small glass of cream and add the cheese; cut the salmon in small stripes and add it to the cream, add the yolk and season it with paprika from La Vera “La Dalia” and salt. Stir it for a few minutes and stuff the eggs with the sauce. Serve them with a sprinkle of paprika. Serve them not very cold.

Paprika and mustard chicken Ingredients: 1 chicken, 2 yoghurts, paprika from La Vera “La Dalia”, mustard, 3 potatoes, onion, salt and ground black pepper.

Elaboration: In a bowl, mix the two yoghurts with a tablespoon of paprika from La Vera “La Dalia” and three of mustard. Season the chicken with salt and pepper, and leave it to marinate with the sauce for at least two hours. Wrap the chicken in foil and put it into the oven at 200ºC for about 2 hours.

While the chicken is in the oven, peel and slice the potatoes and the onion and cook them slowly in hot oil. Season the potatoes with salt and paprika and serve together with the chicken.

Leek, prawns and paprika croquettes Ingredients: 2 leeks, 150 g. prawns, paprika from La Vera “La Dalia”, milk, salt, flour, breadcrumbs and 1 egg.

Elaboration: Wash and boil the leeks (only the white part). Chop and sauté them in butter. Slice the prawns and add them to the leeks. Put 3 tablespoon of flour and half tablespoon of paprika from La Vera “La Dalia” and stir it non stop until it is thick. When it is cold, roll the mixture into cylinders to make the croquettes. Roll them in egg to coat them well and then in the breadcrumbs. Fry the croquettes in hot oil until they are brow. Drain on absorvent paper and serve hot.

Roasted leg of lamb Ingredients: 1 leg of lamb, 3 potatoes, 1 onion, paprika from La Vera “La Dalia”, rosemary “La Cocina de la Dalia”, wine, oil, garlic and salt.

Elaboration: Make deep cuts across the leg of lamb and season it with salt and rosemary “La Cocina de la Dalia”. Slice the potatoes thickly and lay them on a large dish together with the chopped onion. Salt them and pour some olive oil. Put the lamb on top of it and roast in a pre-heated oven at 190ºC .

In a mortar, chop some garlic and add a teaspoon of paprika crush them and pour some olive oil and a glass of white wine. Pour the mixture over the lamb every half an hour or so until the lamb is ready.

Packs

Bags

Tins

Pots

Protected Denomination of Origin 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