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In search of a spanish spice blend
Posted on 8/19/20 at 12:15 pm
Posted on 8/19/20 at 12:15 pm
Had a blue apron delivered that was a sauteed chicken rubbed with a red spice packet labeled "Spanish Spice".
Emailed Blue apron and they say that it's just spanish spice. I assume it was majority paprika blend, but the other spices weren't labeled. Otherwise i assume the packet would have been labeled, paprika or smoked paprika.
Im curious if anyone knows what would be a list of spanish blends with the few characteristics i can give you:
1. Bright Red (paprika)
2. Sweet (majority)
3. Earthy
4. Perfect combo
5. no cayenne or very, very slight
some of the best chicken breast ive made at home.
what are some spanish blends that are paprika-heavy for rubbing chicken/pork?
Emailed Blue apron and they say that it's just spanish spice. I assume it was majority paprika blend, but the other spices weren't labeled. Otherwise i assume the packet would have been labeled, paprika or smoked paprika.
Im curious if anyone knows what would be a list of spanish blends with the few characteristics i can give you:
1. Bright Red (paprika)
2. Sweet (majority)
3. Earthy
4. Perfect combo
5. no cayenne or very, very slight
some of the best chicken breast ive made at home.
what are some spanish blends that are paprika-heavy for rubbing chicken/pork?
This post was edited on 8/19/20 at 12:17 pm
3
Posted on 8/19/20 at 12:30 pm to dstone12
Posted on 8/19/20 at 12:58 pm to dstone12
It was largely paprika, I'm sure. Was it smoky? If so, buy some pimenton (smoked paprika) and start experimenting.
If it wasn't smoky, then look for an unsmoked paprika.
Penzey's sells a blend called Sunny Spain, but it has no paprika (it is made of black pepper, citric acid, lemon peel, garlic, and onion). Epices de Cru (of Montreal) sells an Andalusian blend with smoked paprika, fennel, cumin, coriander, garlic, pepper, oregano, saffron, bay leaf.
And La Boite in NYC has a blend called Catalunya, of smoked cinnamon and paprika.
The bright red color may have been from annatto, but it's more typically Latin American than Spanish. It also has a characteristic slightly tannic/drying in the mouth flavor; hard to describe, but if you had dipped a finger into the dry spices and touched it to your tongue, you'd know if it had annato (achoite) in it for sure.
If it wasn't smoky, then look for an unsmoked paprika.
Penzey's sells a blend called Sunny Spain, but it has no paprika (it is made of black pepper, citric acid, lemon peel, garlic, and onion). Epices de Cru (of Montreal) sells an Andalusian blend with smoked paprika, fennel, cumin, coriander, garlic, pepper, oregano, saffron, bay leaf.
And La Boite in NYC has a blend called Catalunya, of smoked cinnamon and paprika.
The bright red color may have been from annatto, but it's more typically Latin American than Spanish. It also has a characteristic slightly tannic/drying in the mouth flavor; hard to describe, but if you had dipped a finger into the dry spices and touched it to your tongue, you'd know if it had annato (achoite) in it for sure.
Posted on 8/19/20 at 8:37 pm to hungryone
quote:
hungryone
thank you....
i wanted to let you know that i did find it. you were
damn close.
found it on blue apron youtube
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Posted on 8/20/20 at 10:26 am to dstone12
Glad you found what you were looking for. Sounds like an easy enough mix to make on your own. Bet it would be dynamite on grilled or broiled fish too.
Posted on 8/20/20 at 10:40 am to dstone12
Posted on 8/26/20 at 11:33 am to financetiger
thanks!
but i found the ingredients just not the amounts
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
but i found the ingredients just not the amounts
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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