With browned meat set aside and your pan deglazed, rinse and dry the pan, then set it back over medium heat. Slick the bottom with oil and add the vegetables and garlic with a few pinches of salt. You can either "sweat" aromatics until they smell good and the onions are clear, which will give you a clean, bright flavor, or you can slowly cook and stir them until they're caramelized and jam-like, for more intensity. When you're ready, add the pimentón and cook until you can smell it, then stir in the tomato paste and cook until it's rusty-colored.
Credit: Philip Wilkins / Getty Images
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