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In this versatile Spanish spice blend, pimentón mingles with seafood essence and saffron to add warmth and heartiness to Spanish paella, French bouillabaisse, or Italian-American cioppino.
Add Salvador N.19 to chicken stock (1 tablespoon spice blend per quart) and use to cook Spanish paella.
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I picked this out just because it sounded good. It has turned out to be one of my go to spice blends. It adds wonderful color and flavor to everything from soups to grilled fish to salad dressings.
I love all your blends. I’m not a very experimental cook so I would love additional recipes in using the spices that I have purchased. I have Mastering Spices I do enjoy the recipes because you can blend your own for that recipe. Thanks
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