FreeRubsMediterranean
Spanish Pimentón Rub
Smoked paprika doing almost all the work — simple and deep. Pairs with Romesco. Best on pork, chicken, and smoked vegetables.
Serves 1
Ingredients
1servings
- 3 tbspsmoked paprika
- 1 tbspkosher salt
- 2 tspgarlic powder
- 1 tspblack pepper
- 1 tspdried oregano
- 1 tspbrown sugar
Method
1.Mix the rub
Combine and store airtight. Spring for real Spanish pimentón (de la Vera) if you can — the smoke in the paprika itself is the whole idea.
2.Apply and cook
Rub on pork loin, chicken, or vegetables (peppers, eggplant, potatoes) before smoking. Serve with romesco.
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