Quick Tip: Pimentón Oil (Smoked Paprika Oil)
Last week they tweeted a recipe for a complete three-course meal – with suggested Banfi wine pairings – from celebrity chef Bryan Voltaggio. The main course (coffee rubbed pork shoulder) was paired with my beloved Centine, so of course I had to try it. I made the course along with its side dishes, and while it was great, I was most excited about this pimentón (smoked paprika) infused oil used for the Brussels sprouts side dish.
The oil imparts a subtle smoky flavor when used in place of canola or vegetable oil in any recipe. I made a double batch and have been using it for just about everything: vegetables, meats and even fried eggs. And, of course, Brussels sprouts.
Note: Pimentón itself is a a particular type of smoked paprika from Spain. If you can’t find the Spanish variety, any smoked paprika will work.
Pimentón Oil (Smoked Paprika Oil)
¾ C canola/vegetable oil (12 T)
1 t pimentón (smoked paprika)
Mix the pimentón and oil in a small pan.
Heat over medium heat until fragrant, about 2-3 minutes. Use a rubber spatula to stir and scrape the mixture a few times.
Strain the oil mixture into a container through a sieve lined with a coffee filter.
Step back and admire that beautiful orange color!