Prawns and squid with paprika

Serves 2 to 4

1/3 cup sliced onions

2 to 3 tablespoons sliced celery

2 tablespoons minced garlic

1/4 cup olive oil

1 1/2 tablespoons chopped red bell pepper

8 to 10 shrimps or prawns, peeled but tails left intact

2 large squid into strip

 1/2 teaspoon Worcestershire sauce

1/3 cup tomato ketchup

1 teaspoon hot sauce

1 to 2 cup water, or as needed sugar, as needed salt and pepper, to taste

1.       In a large shallow pan, sauté the onions, celery and garlic in olive oil until aromatic. Add the bell pepper, shrimps or prawns and squid.

2.       Cook briefly then add the Worcestershire sauce, ketchup, hot sauce, paprika, thyme and water. Mix well and cook just until done.

3.       Transfer to a serving bowl. Serve immediately.

If you are cooking to complete your spice collection make sure to include a bottle or tin of paprika on your spice shelf. This bright, red orange spice is relatively mild yet still favorable and can liven up any number of dishes. Made from dried chili or bell peppers, paprika is mainly produced in Spain and Hungary, and is usually sold in ground powder form.

It is widely used in Hungarian, Turkish, Greek and Spanish cuisines.

Paprika’s flavor ranges from sweet to spicy, but remain milder than cayenne pepper. It is commonly added to stews, grilled items and casseroles like the famous Hungarian goulash and Spanish paella, giving these dishes a distinct color and flavor. Although paprika is mostly prevalent in European cooking, it’s quite versatile and can be used to spice up sausages, vegetables, rice, seafood, chicken, lamp and more.