Thoughts on paprika

Smoked or unsmoked?


I use both but mostly the smoked as it really does add an extra smoky dimension to the food.  We eat a lot of paprika chicken, chorizo and bean type stews and obviously the meatballs we're having later so it's a real family favourite.


I've tried lots of different brands over the years but my firm favourite is the one in the little red can with the yellow writing; La Chinata.  It's hot and it's smoky...just like restaurants and tube trains used to be in the summers before the ban!