Heat paprika and oil in a small saucepan over medium heat, swirling occassionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark-red, about 1 to 1-1/2 hours.
Strain paprika oil through a fine-mesh strainer lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.
Can also be served with steak after grilling them. Can also sprinkle paprika mixed with brown sugar over steaks to caramelize while grilling.
From: "Bon Appetit" magazine, July, 2014
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (81%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 191.2mg||7 %|
|Potassium 77.7mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 1.4g|
|Protein 0.6g||1 %|
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Calories per serving: 43
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