Massa De Pimentao Red Paprika Paste Recipes

ROAST PORK WITH SWEET RED PEPPER PASTE & ROASTED POTATOES

Roast Pork with Sweet Red Pepper Paste & Roasted Potatoes image

In this easy-to-make dish (called lombo de porco assada com massa de pimentão e batatas assadas in Portuguese), garlic, bay, paprika, and red pepper paste suffuse a pork loin and red potatoes, which roast together in the same pan. To round out the meal, serve spinach sautéed with garlic and sprinkled with a little red-wine or cider vinegar.

Provided by Ana Patuleia Ortins

Yield six.

Number Of Ingredients 13

Ingredients

3 large cloves garlic, finely chopped
1-1/2 bay leaves, very finely ground
1-1/2 tsp. sweet paprika
1-1/2 Tbs. Sweet Red Pepper Paste
3 Tbs. olive oil
3-lb. pork loin roast
6 large red potatoes, washed, dried, and cut into 8 wedges each
1-1/2 Tbs. finely chopped fresh flatleaf parsley
4 cloves garlic, finely chopped
1 Tbs. sweet paprika
1/2 Tbs. coarse salt
3/4 tsp. freshly ground black pepper
3 Tbs. olive oil

Steps:

Heat the oven to 350ºF. With a mortar and pestle or a fork, mash the garlic, ground bay leaves, and paprika to a paste. Stir in the sweet red pepper paste. Slowly drizzle in the olive oil while stirring constantly. Cut crosshatches about 1/2-inch deep every few inches along the surface of the roast. Rub the paste all over the roast, pushing some of the paste into the crosshatches.
In a large bowl, toss the potatoes with 1 Tbs. of the parsley and the garlic, paprika, salt, pepper, and olive oil until well coated.
Put the pork in a lightly oiled roasting pan and scatter the potatoes around it. Roast until the internal temperature of the pork is 150ºF and the potatoes are tender, about 1 hour (turning the potatoes occasionally). Transfer the roast to a carving board and let it rest for 10 to 15 min. before slicing. Sprinkle the potatoes with the remaining parsley and serve.

Nutrition Facts : ServingSize six.

MASSA DE PIMENTAO (RED PAPRIKA PASTE)

Massa De Pimentao (Red Paprika Paste) image

This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.

Provided by Mia in Germany

Categories Portuguese

Time 40m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4

Ingredients

3 red bell peppers
1 tablespoon salt
2 garlic cloves
4 tablespoons olive oil

Steps:

Wash and quarter bell peppers.
Combine with salt and let stand for 24 hours at room temperature.
Preheat oven grill, thoroughly wash salted peppers, pat dry.
Place on baking tray, skin up, under the grill and bake until skin gets black.
Let cool a bit, then remove skin.
Puree with garlic and olive oil in a blender or food processor.
Store in airtight jar in the fridge for up to two weeks.

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