ibrant, deep red paprika is one of the more common spices available in New Zealand. You might have stirred it into paella, whisked it into goulash or sprinkled it over devilled eggs – its warming sweetness and smoky edge lift all manner of dishes to new heights. But what’s the difference between sweet and smoked paprika and where should you use each? We caught up with Kiwi chef and food writer Ray McVinnie, who knows a thing or two about
