The smoky, earthy flavor of pimentón, also known as Spanish paprika, makes it one of my favorite spices and this one of my favorite marinades. I also love it for chicken thighs used as a jumping off point for arroz con pollo or along with shrimp in a pan of paella. Or, for a tapas-style appetizer, sauté marinated shrimp with slices of Spanish chorizo and serve with a baguette for soaking up the aromatic red-hued oil.
Pimentón is available in sweet and hot varieties, with sweet pimentón being preferable for this recipe since it can be used in ample quantities without adding too much heat. You can find both pimentón and sherry vinegar at most gourmet shops.
TOOL: 1-gallon zip-top bag
YIELD: about ⅔ cup (enough for 4 to 6 servings)
| ½ | CUP EXTRA-VIRGIN OLIVE OIL |
| 2 | TABLESPOONS SHERRY VINEGAR |
| 2 | GARLIC CLOVES, MINCED |
| 2 | TABLESPOONS SWEET SPANISH PAPRIKA |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, vinegar, garlic, and Spanish paprika into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: whole chicken (marinated overnight), roasted; boneless, skinless chicken thighs (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), sautéed
FOR 4 TO 6 SERVINGS, add 1 whole chicken (3½ to 4 pounds) to the Pimentón Marinade in the zip-top bag and turn to coat, trying to get some of the marinade into the cavity. Seal the bag, letting out all the air. Marinate overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, and truss. Set the chicken on a rack in a roasting pan. Peel and quarter 2 large russet potatoes; toss them in olive oil and scatter them in the bottom of the pan around the chicken. Roast in a preheated 400°F oven until the potatoes are tender and the chicken is just cooked through, 55 to 65 minutes. The drumsticks will wiggle freely in their joints, the meat of the drumsticks will have noticeably shrunk away from the knuckles, the juices will run clear, and a meat thermometer inserted in the thickest part of the breast will register 160°F when it is just cooked through. Tent the chicken with foil and let rest for 15 to 20 minutes before carving and serving (the internal temperature should rise to 165°F).
Serve the chicken with the roasted potatoes.