Spanish-Style Popcorn

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 cups
  • Prep: 5 mins
  • Cook: 5 mins


3tablespoons vegetable oil
1/2cup popcorn kernels
1/2teaspoon cumin seeds
1 1/4teaspoons Spanish smoked paprika
1/4cup minced parsley
1teaspoon salt


  1. Heat oil in a deep pan. Add popcorn and cumin seeds; stir well. Pop corn, shaking pan occasionally.
  2. Remove from heat. Add smoked paprika and parsley; mix well. Sprinkle with salt and serve immediately.

Recipe by Monica Bhide.


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