Smoky Paprika Oil

Step by Step Instructions

• 1

  In a blender, mix the paprika and olive oil until completely smooth.

• 2

  Pour the mixture into a stockpot and cook over medium heat, watching carefully for bubbling along the edges and in the center.

• 3

  Once it begins to bubble, reduce the heat to low and simmer for 1 minute. Avoid letting the oil get too hot or stirring, as this can scorch the paprika.

• 4

  Remove from the heat and let the paprika solids settle at the bottom of the pan.

• 5

  Layer three coffee filters inside each other in a large sieve or strainer set over a heatproof container. It's best to strain while the oil is still hot for faster flow.

• 6

  Ladle about 1 cup at a time into the filters, letting it drip through before adding more. Repeat until all oil has been strained.

• 7

  When most of the oil is drained, spoon the remaining paprika solids into the filters and let them drip down completely.

• 8

  Once finished, gently squeeze the filters to extract the last bit of oil, being careful not to tear them.

• 9

  Transfer the strained oil to an airtight jar. Store in a cool, dark place. The oil will keep its smoky flavor for at least 1 month.