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Spanish | |
| 1/3 cup of olive oil 1/2 Tbsp. of pimentón picante hot smoked paprika 1 1/2 Tbsp. of pimentón dulce sweet smoked paprika 1 –2 Tbsp. of flour 1 cup of chicken broth or vegetable broth, for a vegetarian version Salt to taste | |
| Heat the olive oil in a small saucepan over medium heat. Add the pimentón dulce and pimentón picante and stir until combined. Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute, to toast the flour slightly. Over a medium-low heat, add the broth very gradually, stirring constantly. (This is similar to how you'd make a cream sauce. The flour will absorb the liquid and leave you with a delicious sauce.) The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency (it should be velvety and smooth, but not so thick that it holds its shape alone). Reduce to low heat and simmer for 3-5 minutes, stirring occasionally. Season with salt to taste. Drizzle over some fried potatoes and enjoy! | |
| The finished product should be bright reddish-orange and neither thin nor creamy—perfect for artistic drizzling. You can adjust the level of spiciness by increasing the ratio of pimentón picante, or by adding a bit of hot sauce! Leftovers will keep in the fridge for a few days; just make sure you stir well to restore the original consistency. | |
Unrated | |
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