INGREDIENTS

Buyer's guide

Paprika comes in a surprising array of flavours. Varieties that were previously obscure in the UK are becoming more commonly visible on supermarket shelves or in specialist delicattessens.

Preparation

In Austria and Hungary, paprika is a main flavouring in meat stews such as goulash. Eastern Europeans use it to flavour venison stews and soured cabbage and other vegetable dishes. In Spain and Mexico paprika is used to flavour chorizo salami, which is eaten raw and in fresh chorizo sausages, which are skinned and crumbled into dishes to impart a spicy paprika flavour to the dish. Portuguese cooks use paprika to flavour fish stews and salt cod.

Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the tastebuds and catch the imagination of the mouth. Use it to give spicy depth to lamb, chicken and fish dishes or try sprinkling a pinch over the yolk of a fried egg or creamy scrambled eggs.