I finally found a delicious use for my box of Spanish smoked sweet paprika (Pimentón de la Vera dulce). I bought it when I purchased Spanish smoked hot paprika for this irresistible roasted chicken recipe, thinking that Spanish smoked paprikas were all the rage and I’d use it up lickety-split. I was right about the hot paprika, which is nearly gone, but the sweet stuff just sat in my spice collection in DC, unused and unloved. Then it sat untouched in Boston. Now that it’s in its third home, I am determined to use it before it loses its potency.
Enter Bravas salt, a blend of regular paprika, Spanish sweet smoked paprika, sugar, cayenne, black pepper, and salt. When this combination is used to roast raw redskin peanuts and pumpkin seeds, the result is an addictive, smoky snack. The mix is perfect for football watching, especially if you’re a Washington fan.
Today’s post is part of our new “one for the weekend” series. Every Friday, we’ll share a short post intended to send you off for the weekend with something snacky, sweet, fresh, or just plain tasty. Enjoy!