Notes: Linda Carucci, a cooking teacher, chef, and culinary consultant (www.lckitchen.com) from Oakland, California, makes this sauce with a Spanish smoked sweet paprika and cayenne. Taste sauce before adding the cayenne to see if you want more heat. You can use regular paprika, but its flavor won't be as distinctive. You can make the sauce up to 2 days ahead; cover and chill. Alternately, freeze it up to 1 month.