my_psychosis
Senior Cook
Here is the recipe it's in (found it online and want to make it ) Thanks.
Mario Batali's Chicken alla Diavola
Mario Batali's Chicken alla Diavola
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Pimenton is a type of pepper powder, popular in Spanish dishes, similar to paprika, and NOT to be confused with Hungarian paprika, whether sweet or hot.
P.S. Have made this dish and it IS fantastic!
It does sound good. I can't wait to try it. So do you think I can find it walmart? Thanks.
When I looked for it there, no. Do you have an Indian spice store in your area? You will be able to find it there. I would say to sub paprika for it, but it's just not the same, and you may not want to make it again. Try to find the pimenton if you can. Penzey's is another place and if there is not one in your area, you'll have to mail order, but they are quick in delivery. The dish IS worth the wait!
I think I'll look up a place to order it online as you suggested. (do you know a good place?) Thanks much.
As mentioned in my post, Penzey's. And they deliver quick, so you will not have to wait THAT long before you can make this dish!!!
...And just one more note - that recipe you want to make for Chicken alla Diavola calls for HOT Pimenton, not sweet. It's the "heat" which makes it "Diavola".
Our WalMart here carries it, but not in the regular spice aisle. It's sold in little bags in the Spanish/Mexican food aisle.
However, I don't know if all WalMarts have entire aisles devoted to Spanish/Mexican foods & brands, or if it's only ones like ours where there's a large Hispanic population.
Oh - & the New York Times recently had an entire article on "Pimenton", & it stated that if you couldn't find true "Pimenton" (which, by the way, is slightly smoked), you could substitute hot, sweet, or smoked Hungarian paprika.
And just one more note - that recipe you want to make for Chicken alla Diavola calls for HOT Pimenton, not sweet. It's the "heat" which makes it "Diavola".
My-psychosis, as stated in my first post, I've had this dish, and it is fantastic. I have also cooked with sweet pimenton and hot, as well as Hungarian sweet and hot paprika, and while they are similar, they are not the same, and they DO taste quite different. Obviously, do what you want, but my opinion and suggestion would be to stop wasting time on the paprika thing, and search out the pimenton. I think you'll be quite dissatisfied making this dish with paprika, as it is NOT the same. They are made from very DIFFERENT peppers for one thing, and processed in a different way, as well.
Just a suggestion.....when there is an ingredient in a recipe which is primary, which is what would make the dish what it is supposed to be, follow the recipe withOUT substitutions. This is the perfect case.
P.S. I also did see and read the NYT article on this spice, that is it "new" (not!), and up coming as more and more people are cooking more at home, more healthy dishes, etc.
My-Psychosis, go to IGOURMET, MARKEYS OR TIENDA .com.....all three of these have both the hot and sweet, even tho I note you did find the hot. If you didn't order it already, perhaps you could order both from the same place? These 3 sites do have it....you may have to enter "Spanish Paprika" in THEIR search box if it does not show up on search under "pimenton" alone. I entered "where to purchase pimenton" in the google search and these were the first 3 that came up.....there were many others but these are the only ones I listed for you. Hope this helps you!
PS....if you read the descriptions of pimenton on these 3 sites, they also say that it is made from different peppers than paprika and that it also tastes different! Just in case you doubted me! LOL!