Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Paprika Oil




Source of Recipe


Worldsofflavorspain.com – from the CIA


Recipe Introduction


A wonderful condiment for drizzling on soups, vegetables, meats – anything savory. You can make this with smoked paprika or regular. It lasts a week or so in the fridge. I’ve given amounts for making a half of a cup, but you can make it in any amount you like.


List of Ingredients




1/2 c. olive oil
1/8 c. (2 T.) paprika


Recipe



Mix the oil and paprika in a very small saucepan. Heat gently until it reaches 150 degrees. Remove from heat and cool. Strain and store in the refrigerator.