Name: Smoked paprika, garlic and thyme
Yield: For 6–8 salads
Cuisine: Spanish
Ingredients: 2½ tbsp red wine vinegar; ½ tsp thyme leaves; 100 ml (scant ½ cup) extra virgin olive oil; 1 garlic clove, finely crushed; ½ tsp sweet smoked paprika

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This Spanish-style dressing is great drizzled over grilled (broiled) prawns (shrimp), or tossed with clams that have been steamed open. It also pairs well with sliced figs that have been sprinkled with grated (shredded) manchego, or spooned over duck-fat roast potatoes. It will keep in the fridge for 3 days.

Ingredients

½ tsp sweet smoked paprika
1 garlic clove, finely crushed
½ tsp

Europe
Spain
Garnish
Vegan
Gluten-free
Mediterranean

Method

Put the paprika, garlic, thyme and 2 tablespoons of the oil in a small pan and place over a medium heat. Cook, stirring continuously, until the garlic has turned golden and is sizzling. Remove from the heat and tip into a heatproof jar or bowl. Gently whisk in the remaining oil, vinegar and

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Smoked paprika, garlic and thyme

Ingredients

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