Spanish lamb stew is about the lamb and the paprika. Do yourself a favour and use the best of both you can get your hands on. The flavours are delicate so there’s nowhere to hide. Bad ingredients – bad results. No way around it. The Spaniards and Hungarians take their paprika seriously. The Hungarians have 8 categories of paprika before you even get into smoked or not. Forget what you know about no-name paprika. That’s dust. Real paprika has flavour. Some have heat. Some have smoke. They all have character. This is a brothy stew. Almost a really hearty soup. It stands on it’s own. Maybe a little crusty bread on the side. It’s become one of my favourites. I hope it does the same for you.
