Smoked paprika oil

Smoked paprika oil

By
From
British Seafood
Makes
250 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 teaspoons smoked paprika
250ml rapeseed oil

Method

  1. Sprinkle the smoked paprika into a dry frying pan and toast over a medium heat for 1–2 minutes until it releases its aroma. Remove from the heat and add the oil. Leave to infuse for 24 hours. Decant into a glass jar. This oil can be stored in a fridge for about 3 months.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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