Best 4 Spanish Paprika Mayo Sauce Recipes

SMOKED PAPRIKA MAYONNAISE

Steps:

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

PAELLA BURGERS AND SPANISH FRIES WITH PIMIENTO MAYONNAISE

Steps:

• Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
• Preheat a large griddle or nonstick skillet over medium-high to high heat.
• Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.
• Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.
• Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.
• Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
• Remove the patties and shrimp and add to the chorizo ¿ loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.
• Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
• Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.

CREAMY SMOKED PAPRIKA SAUCE

Steps:

• Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Steps:

• Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
• Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
• While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.