One of the mysteries of the English language finally explained.
Smoked paprika, used especially in Spanish cooking.‘it's not paella unless it has rice, saffron, and pimenton’
- ‘The cooks are dressed in blue jackets and gray caps, and the counter is propped with jars of squid and cans of pimenton next to oysters on ice.’
- ‘By adding a little of the pimenton, it transports you to Spain immediately.’
- ‘Even if you're not down for dinner and just want to drink, you HAVE to try their fries with pimenton aioli!’
- ‘Transfer mixture to a serving bowl and sprinkle with pimenton and garnish with fresh parsley.’
- ‘In a good-size saucepan, gently cook the onion, garlic, pimenton, cumin, cinnamon and saffron in the oil for about 5 minutes, until soft.’
- ‘A simple ajada, a sauce of olive oil, garlic, pimenton and a splash of vinegar, enlivens the boiled fish, potatoes and broth.’
- ‘In a large dish, whisk together the oil, vinho verde, thyme, bay leaf, chile flakes, and pimenton.’
- ‘I think I added too much pimenton because I love the stuff, but it turned the dressing a bit chalky and harsh.’
- ‘Its sauce is rich with tomatoes cooked with wine, sherry, cinnamon and more pimenton.’
- ‘I created a ground pork burger with pimenton, and pressed chopped onions into the burger before putting it on a skillet on the grill.’
Spanish pimentón ‘paprika’, from pimiento (see pimiento).
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