+1 for the smoked paprika. One from the Leon cookbook that works really well is a good splash of vinegar - bog standard malt is fine.
Yep put it in with the tinned toms at the start and let it reduce as it simmers.Never have to date. Does one pour it in then simmer off the excess liquid it creates?
If you are doing it now, a splash of soy sauce or worcester sauce helps with the umamu.
By the way, just been out for a ride and I've also got some chilly tits.
No save that for when you are frying chorizo. Cook the meat out then add the port, allow it to reduce to a sticky glaze, great tapas.I have a port miniature left over for Christmas, I'm dry for Jan but maybe I should put it in the chilli?
No save that for when you are frying chorizo. Cook the meat out then add the port, allow it to reduce to a sticky glaze, great tapas.