Market find: Pimentón or Spanish paprika

Where we found it: La Superior, 4940 Stockton Blvd., Sacramento; (916) 451-7259

What it cost: $2.49 for a 2-ounce jar

What it looks like: Red-orange powder

How to use it: Made from ground, dried red chili peppers, this spice is an essential ingredient in Spanish cooking, flavoring tapas dishes, soups, salads, casseroles and meats.

Mejillones a la Gallega (steamed mussels with bay leaf, pimentón and potato)

Prep time: 40 minutes

Cook time: 27 minutes

Serves 4

Note: The cook time for the mussels overlaps the cook time for the potatoes.

Recipe from "Made in Spain: Spanish Dishes for the American Kitchen" by José Andrés (Clarkson Potter, 256 pages, $35)

INGREDIENTS

1 pound Yukon gold potatoes

32 mussels

1 bay leaf

1/4 cup Spanish extra-virgin olive oil

1/2 teaspoon sweet pimentón

Sea salt to taste

INSTRUCTIONS

Boil potatoes in a pot of salted water until easily pierced with a fork, about 25 minutes.

Meanwhile, put the mussels in a medium pot, with the bay leaf and 1 cup water. Cover pot and bring to a boil over high heat to steam the mussels. As the mussels open, transfer them to a mixing bowl with tongs or a slotted spoon. Once all the mussels have opened, use a paring knife to separate the mussels from their shells, holding the mussels over the mixing bowl to catch any juices. Set mussels aside.

Strain juices that have collected in the mixing bowl into a small pot, bring to a boil and reduce by two-thirds, about 2 minutes. Transfer to a mixing bowl and set aside to cool to room temperature.

Whisk the olive oil into the reduced juice and add the mussels. Set aside to marinate for about 5 minutes.

Drain the potatoes and peel as soon as possible so the skins come off easily. Return potatoes to the pot and mash roughly.

Divide the potatoes among 4 plates and top each with about 8 mussels. Spoon some of the marinade over the potatoes, then sprinkle with pimentón and season to taste with sea salt.

Per serving: 319 cal.; 18 g pro.; 25 g carb.; 16 g fat (3 sat., 11 monounsat., 2 polyunsat.); 36 mg chol.; 660 mg sod.; 2 g fiber; 4 g sugar; 46 percent calories from fat.

Pollo al chilindrón (Chicken with peppers, tomatoes, onions and Spanish ham)

Prep time: 25 minutes

Cook time: 2 hours

Serves 4

Recipe from "Made in Spain: Spanish Dishes for the American Kitchen" by José Andrés (Clarkson Potter, 256 pages, $35)

INGREDIENTS

1 tablespoon Spanish extra-virgin olive oil, plus 1/4 cup

4 chicken legs, thighs and drumsticks separated

Salt to taste

2 cups diced Spanish onions

1/2 cup diced green bell peppers

1/2 cup diced red bell peppers

2 tablespoons minced garlic

1 cup dry white wine

1/2 cup thinly sliced and diced jamón serrano (Spanish-cured ham)

1/2 teaspoon sweet pimentón

2 cups plain canned tomato sauce

1 fresh rosemary sprig

1 bay leaf

2 cups flat mineral or filtered water

INSTRUCTIONS

Heat 1 tablespoon of olive oil in a 12-quart pot over medium-high heat. Season chicken pieces with salt. Working in batches, brown them on all sides. Transfer chicken to a platter and set aside.

Add 1/4 cup olive oil to the same pot and, when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Add the white wine and cook until it evaporates, about 4 to 5 minutes.

Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf, and the mineral water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Remove bay leaf. Season to taste with salt before serving.

Per serving: 617 cal.; 38 g pro.; 19 g carb.; 38 g fat (9 sat., 21 monounsat., 7 polyunsat., 1 other); 151 mg chol.; 1114 mg sod.; 4 g fiber; 10 g sugar; 56 percent calories from fat.