Best Spanish Paprika Mayo Sauce Recipes

SPANISH PAPRIKA MAYO SAUCE

Spanish Paprika Mayo Sauce image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon aged sherry vinegar
2 cloves finely chopped garlic
1 grilled plum tomato
2 teaspoons smoked Spanish paprika
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish

Steps:

Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.

SMOKED PAPRIKA MAYONNAISE

Smoked Paprika Mayonnaise image

This was in Gourmet to accompany beer-battered fish. It was yummy and gave the fish a Spanish (from the paprika) accent. The ingredients might not be what you have on hand, but for a special occasion or party it would be perfect.

Provided by SkinnyMinnie

Categories Low Protein

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 3

Ingredients

1/4 cup capers, drained and coarsely chopped
3/4 teaspoon hot spanish smoked paprika
1/2 cup mayonnaise

Steps:

Whisk everything together in a small bowl.
Serve with fish and chips.

CHEF JOHN'S PATATAS BRAVAS

Chef John's Patatas Bravas image

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 4

Number Of Ingredients 21

Ingredients

Dipping Sauce:
1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
Spice Blend:
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers
2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 cups vegetable oil for frying

Steps:

Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g