Crispy Smoked Paprika Broccoli in Air Fryer
Tender inside, crispy outside broccoli flavored with smoked paprika and garlic, cooked quickly in the air fryer.
Steps
- 1
In a bowl, toss broccoli florets with olive oil, garlic granules, smoked paprika, salt, and pepper until evenly coated.
- 2
Arrange broccoli in a single layer in the air fryer basket.
- 3
Preheat air fryer to 350°F (180°C). Cook for 8–10 minutes, shaking the basket halfway, until broccoli is tender and lightly browned.
Shopping list
1 head broccoli (about 450g), 1 tbsp olive oil, ½ tsp granulated garlic, ½ tsp smoked paprika
Recipe story
Broccoli was first cultivated in ancient Italy, while smoked paprika originates from Spain where peppers are dried and smoked. This recipe combines Mediterranean influences with modern cooking techniques, popularized in American kitchens due to the air fryer.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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