This is a spice that's ground from dried sweet red peppers – both mild and hot – and comes labelled as such. In this case hot does not really mean chilli-hot, but more piquant, so have no fear.
It is made in Hungary and used extensively in Hungarian and Austrian dishes (in wonderful pepper-scented stews such as goulash or chicken paprika). The Spanish also produce paprika and it turns up in many of their recipes – the famous chorizo sausage is made with it. Recently Spain has been producing smoked paprika from dried smoked peppers, and this has added a whole new dimension to this particular spice.
Once again, remember the rule: buy in small quantities and replace frequently. If you can't find it in supermarkets, smoked pimentón is available from two of Delia's favourite stockists, The Spice Shop and Brindisa.
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
Easy, healthy and quick to cook, this fish recipe makes a fine supper dish for two. And the pineapple salsa is one of those accompaniments that you can make and serve with everything from barbecue food to grilled chicken.
A one-pot recipe that will definitely become one of your favourites! Packed with flavour, this Spanish casserole is simply wonderful and needs nothing else with it. How easy is that?
Hearty, substantial, comfort food: this is the type of soup that makes you wish it was winter! Serve with crusty bread for a warming supper.
If you've been looking for a quick and easy sauce to make with steak, this has to be it...
Anyone's who holidayed in Spain will have enjoyed this superb combination of seafood and rice, with a spicy kick. Delia has perfected her own version - and learnt a little culinary secret along the way...
Meatballs are popular with just about everyone, especially when they're as light and flavourful as these! Serve them with noodles for Eastern European authenticity.
Serve this lovely supper dish with rice or noodles and enjoy the sweet spiciness of the paprika with soured cream and vegetables.
This, if you like, is a more sophisticated version of Corned-beef Hash with Fried Eggs, using red peppers as well as onion and potato. It's brilliant, but only worth making if you get genuine Spanish chorizo made in Spain, available at deli counters