Kitchen Timesaver #2 - Smoked Paprika
Fresh smoked paprika can deliver a powderful flavour hit so use sparingly. I choose the dolce (sweet) or agrodolce (bittersweet) varieties that have a deep velvety flavour. Smoked paprika is also available picante for those who like it hot.
You can find smoked paprika (usually in delightfully brightly-decorated square tins) at gourmet food shops, Spanish groceries, speciality spice suppliers and some markets. I buy mine from Rita's Coffee and Nuts at the South Melbourne Market.
Smoked Paprika contributes a wonderful flavour in gazpacho soup. You can make gazpacho without smoked paprika, but this powerful ingredient turns this recipe from mediocre to sublime. The first time I made gazpacho, I dutifully roasted the capsicum, then picked and rubbed to remove the blackened skin - a tedious, time-consuming and messy job. Adding a pinch of smoked paprika delivers convincing and beautifully mellow smokey-charred notes, without all the hassle.
Kirky's Kitchen recipes using Smoked Paprika:
Quick & Easy Gazpacho