I received two Kiva Smoked Spanish Paprika to try- sweet and hot (from Tomoson, in exchange for my honest opinion). And seeing as I love paprika, especially with fish, especially with easy dinner recipes, I wanted to share this family stand-by.
The ‘sweet’ is not, to my tongue, sweet. It’s very smokey, which is wonderful, and earthy without any bitterness.
The ‘hot’ has a nice fiery edge to it- not at the level of cayenne, but enough to perk up the tongue, which makes a great compliment to the smokiness. This one, I’m going to use as a rub on a pork roast I plan to grill.
Both are imported from the La Vera region of Spain. Hand-harvested peppers are smoke-dried over oak for 14 days. These are rich, robust spices to use!
I love them for it.
3 cups cooked noodles
4-5 green onions
2-4 cloves garlic
2 pinches salt
1 Tbsp paprika (I used Kiva Sweet Smoked Spanish Paprika)
1/2 cup mayonnaise
2 cans tuna, drained
1 can “Cream of” soup (I used mushroom, but chicken also works well)
1/2 cup milk
1 cup shredded cheese
- Cook the noodles according to the directions, and place in a casserole dish after draining.
- Seed and chop jalapeños.
- Slice the green onions.
- Mince the garlic.
- Combine jalapeños, green onions, garlic, salt, paprika, mayonnaise and tuna and stir until well combined.
- In a separate bowl, combine “cream of” soup and milk, and heat until warm throughout.
- Stir in the shredded cheese, and heat again until it’s melted (you want a smooth consistency after stirring).
- Pour mayonnaise mixture and soup mixture over noodles, and toss like a salad.
- Top with crushed potato chips and/or crispy fried onions.
- Bake, uncovered, at 425 degrees for 20 minutes.
It’s pretty darn easy, and can be made up ahead of time. You can also cook it in the crock pot on low for 4 hours, if you prefer (you may need to add water or broth in this case, to keep the noodles from drying out). Want more spice? Use the spicy smoked paprika and/or more jalapeños.