As with any smoked ingredient, a little bit pimentón can go a good distance. When you’re worried about overpowering a dish, test reducing smoked paprika with some sweet to mellow it out and make a much more effectively-rounded flavor, chef Alex Raij suggests in “The Flavor Bibl

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Image by Hank Shaw This first thing about earning paprika I figured out as I broke them into scaled-down bits to grind was this: Chiles have to be dried in arid,