Smoked Paprika Vinaigrette Recipe | Spanish Pimentón Dressing
Smoked paprika vinaigrette is an authentic Spanish dressing made with pimentón de la Vera, extra virgin olive oil, and sherry vinegar. Inspired by the smoky flavors of traditional Escalivada, this easy vinaigrette delivers deep wood-fired aroma, silky texture, and tangy Mediterranean flavor in just 10 minutes.
Equipment
- 1 Small mixing bowl
- Whisk or fork
- Baking tray or dish
- Plastic food wrap
- Parchment paper
- Wooden cutting board
- Chef knife
- Premium Ceramic Garlic Grater (optional)
Ingredients
For the Smoked Paprika Vinaigrette
*Yield: Approximately ½ cup vinaigrette (serves 4–6)
- 60 ml Extra Virgin Olive Oil
- 20 ml Sherry vinegar we use Jerez Sherry Vinegar DOP
- Maldon Sea Salt
- 1 tsp Pimentón de la Vera Spanish smoked Paprika (DOP
For the roasted veggie tray, we used:
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium eggplant
- 1 large zucchini
- 1 small onion peeled and sliced
- A few garlic cloves peeled
For the Chicken tray, we used:
- 4 bone-in Chicken thighs skin on or off, up to you
- 1 small onion peeled and sliced
- A few garlic cloves peeled
Instructions
Step 1 - Prepare the Smoked Paprika Vinaigrette
- First add the sherry vinegar to a small mixing bowl20 ml Sherry vinegar
- Add a good pinch of sea salt, crushing it up with your fingers to help break it up. Mix well until the salt dissolves.Maldon Sea Salt
- Next, bloom the paprika and oil:
- NOTE: Be careful to not burn the paprika (it will become bitter and dark in color). Be sure to use a medium-low heat setting.
- Heat a small pan over a medium-low heat. Once the pan has come to temperature, add the extra virgin olive oil and the smoked paprika and stir through for around 30-seconds to 1 minute (maximum).60 ml Extra Virgin Olive Oil
- Remove the oil from the heat and allow the oil to cool slightly (1 minute), then, transfer the bloomed paprika-infused oil to the sherry vinegar and whisk lightly again.1 tsp Pimentón de la Vera
- It will start to emulsify after around 30-seconds to 1 minute.
Step 2 - Drizzle over Veg and Chicken
- Drizzle the vinaigrette over vegetables and chicken as required. Gently toss ingredients so they are evenly covered.1 large red bell pepper, 1 large green bell pepper, 1 medium eggplant, 1 large zucchini, 1 small onion, A few garlic cloves, 4 bone-in Chicken thighs, 1 small onion, A few garlic cloves
- Cooking tip: Leave vegetables and chicken to rest for 15-20 minutes before roasting to allow vinaigrette to work its magic and thoroughly soak into the ingredients.
- Preheat oven to 200°C / 400°F
Step 3 - Roast veggies and chicken
- Once the oven is hot, add the vegetable tray and chicken and roast for around 40 minutes.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Notes
Nutrition Notes
- Rich in heart-healthy monounsaturated fats from extra virgin olive oil
- Naturally vegan, vegetarian, dairy-free, and gluten-free
- Low in carbohydrates and sugar
- Contains antioxidants from smoked paprika and olive oil
- Sodium will vary depending on how much sea salt is added