Pimentón dulce, I recently learned, is a Spanish paprika made from sundried, round peppers. I picked some up recently at a local specialty food shop, my interest thoroughly jogged by its label, which features a sultry woman smoking atop some pillows at nighttime near a canal. The message clearly conveyed to me by this tableau was: this spice will taste good on fish. So I mixed it with olive oil, salt, and lemon juice, and brushed it on a strip of salmon, which I grilled. On the side I steamed some broccoli, then fried it in cumin.
And here is a terrible photo of the pimentón, but a rather endearing one of a small wooden sheep.
