Spanish Rub

1 Review
From: EatingWell Magazine November/December 2008

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 6 tablespoons smoked paprika, (see Ingredient note)
  • 3 tablespoons regular paprika
  • 3 tablespoons dried cilantro
  • 3 tablespoons coarse salt
  • 1 tablespoon ground dried lemon peel
  • 1 1/2 teaspoons freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
  • Ingredient note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at tienda.com.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 4 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 644 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 211 mg sodium; 36 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

December 22, 2009
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By: EatingWell User
love this rub. i made it as a gift for friends and family last year and had some leftover--HOW HANDY! it's particularly great on salmon and chicken.