Whether sweet, spicy or smoky, paprika is an essential condiment in Spanish cuisine. This is a versatile spice widely used in cooking to add flavor, color and aroma to a wide variety of recipes, from sauces or stir-fries to soups and marinated meats. However, its use entails a handicap for cooks and it is very easy for it to burn in the pan or pot when exposed to high temperatures for a long time.
Luckily, one of the chefs at the Surban restaurant in Algeciras (Cádiz) has shared his trick to prevent the paprika from sticking to the pan. In a video published on the business profile on Instagram (@surban.es), the chef explains that this tip has its origins in Indian cuisine and, specifically, in the preparation of one of its gastronomic emblems, such as curry. “What they do, very intelligently, is moisten the legs with spices with which they prepare this dish,” he says.
This way, by adding a little water, wine or broth to the paprika before pouring it into the pan or pot, you will get this spice to brown while the water evaporates, without the risk of it burning or losing its aroma and flavor. .
Among the reasons why paprika tends to burn is too high a cooking temperature. This is why it is necessary to monitor and adjust the temperature as necessary to prevent burning. Another reason may be due to a long cooking time. Paprika should be cooked just long enough to release its flavor and aroma.
It is also recommended not to add the paprika directly to the hot oil in the pan, as it could burn before the rest of the ingredients in the recipe are properly cooked. Therefore, it is better to add this spice after sautéing the other ingredients and not before. Remember to shake and stir the pan regularly to distribute the heat and brown the paprika evenly.
Paprika is a natural antioxidant that can be introduced into a healthy diet as a salt substitute. With a low caloric and fat content, this spice stands out for its high fiber content, which favors intestinal transit and prevents constipation and the accumulation of toxins. Likewise, it is a source of vitamin E and minerals such as iron, potassium, phosphorus or zinc, reduces cholesterol and triglycerides and has anti-inflammatory properties.
