What Are Good Ways to Use Smoked Spanish Paprika?
Good Questions

Q: I recently acquired a lot of smoked spanish paprika, which I love, but I need to figure out how to use!

The only recipe that I know of that calls for it is Chicken Paprikash. I'd like a good Chicken Paprikash recipe, since the one I've used isn't that great, but I'd also love learning about more ways to use this spice.

Sent by Betsy

Editor: Betsy, this is our secret ingredient! We loved smoked paprika. It has just enough spiciness to be interesting, and its smokiness gives depth to recipes. We use it in baked eggs, potato casseroles, sprinkled on roasted tomatoes, and in beef stews. Sometimes we use just a hint — not so much that it defines a dish, but just enough to give it a smoky note in the background. It's a great spice for adding flavor and depth to vegetarian and vegan dishes, and to dishes that are light on fat.

Here's another look at smoked paprika, with some great ideas for using it:

• From the Spice Cupboard: Smoked Paprika

Readers, how do you like to use smoked paprika? And do you have any Chicken Paprikash recipe recommendations?

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Related: What's the Difference? Paprika

(Image: Amazon)

Comments (27)

I'm with Faith - I used it all the time when I was a vegetarian for a nice, smoky flavor. I still put it in my chili & other mexican or spanish dishes. It's also in my BBQ rub - I think it works well w/cumin because it has that same earthy undertone.

I love it in black bean soup.

Mark Bittman uses it in his tomato paella (and it is fantastic!)

http://www.nytimes.com/2007/09/05/dining/051mrex.html

i use it in popcorn. use a bit of the smoked paprika, garlic salt, and pepper. delish!

Use it for tacos! Delicious! just put salt, pepper and smoked paperika on the chicken, beef or quorn (what I use instead of meat).

This is one of my favorite spices and I use it on alot of things such as home fries, chili, creamed spinach, and bbq rub.

I love paprika too! I like it in frittatas and it pairs incredibly well with potatoes. But, my FAVORITE use thus far is in this moroccan meatball recipe. Seriously yummy.
http://splendidtable.publicradio.org/recipes/main_moromeatball.shtml Enjoy!

This recipe for Morroccan Herb Jam is my all time favorite way to feature pimenton. You steam herbs, greens and garlic, then saute them with olive oil and pimenton, and stir in some lemon at the end. The resulting spread has a smoky depth and herbal brightness at the same time -- it's like nothing else I've tasted.

I just discovered my love of smoked paprika. It is great in hummus. Or my new favorite use and best/easy breakfast item is Jeffery Saad's olive oil fried egg. The only difference between his take and mine is that I rub the bread with a garlic clove and sprinkle some smoked paprika on the bread before I put the egg on top.

http://jeffreysaad.com/2009/11/17/egg-tuesday-olive-oil-fried-egg/

Enjoy!

We've sprinkled it over almonds with olive oil and some sea salt and then toasted them in the oven. Yummy!

Almost everything. I put a good couple shakes of it into mexican rice, any chili dish. We make pasta with smoked paprika, squid, chili flakes, chorizo, and a little lemon juice. With a little olive oil, salt and pepper, on top of grilled vegetables or meat.

I've added a little pinch to cous cous, which was really nice.

We fell for it early this year, too, and we've been featuring it in this red pepper risotto and this Andalucian chickpea and spinach stew. I also like to use it to top my split pea soup and deviled egss.

Just used some this morning in this Vegan Sweet Potato crockpot recipe! http://crockpot365.blogspot.com/2009/05/sweet-potato-chili-vegan-crockpot.html

Add to sauteed sweet potato cubes for a killer vegetarian burrito filling.

At my house it goes in lots of things - over dips, in soup and in a bechamel when I added canned pumpkin for a fall lasagna. Even on stuff like chicken salad it's great.

It's wonderful in a creamy potato soup, and I love to sprinkle a little in the rub I use for roasting chickens, and does wonders for sauteed mushrooms.

I discovered a mind-blowingly delicious recipe for Roast Chicken with Tomatos and Garbanzo Beans. The smoked paprika is mingled with garlic, cumin and cilantro. The flavour is beyond amazing.

http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113

I've used it in: cauliflower cooked in olive oil with garlic, cumin seeds, a couple tablespoons of chopped olives; cherry tomatoes roasted, with garlic and saffron; allioli.

btw, The New Spanish Table is a great cookbook, and many dishes in it call for pimenton.

I recently ordered fries at a bar which came sprinkled with Spanish paprika, and they were amazing. You could definitely use it on roasted potatoes or any other starchy vegetable side/snack.

Wow, thanks, everybody! I didn't know it was so versatile. I can't wait to try out some of these ideas!

I just recently used it to make homemade tikka masala paste for Jamie Oliver's Chicken Tikka Masala recipe. It is delicious!!

http://www.marthastewart.com/recipe/chicken-tikka-masala
http://www.marthastewart.com/recipe/tikka-masala-paste

@pond - Thanks for the links! I would love to make a good Chicken Tikka Masala - it's one of my favorite comfort foods!

Sorry I'm a little late on this one, but my favorite (easy!) soup is roasted red pepper w/ smoked paprika... just sweat some onion and garlic, add some roasted red peppers and vegetable broth, simmer 10-15 min and hit it with an immersion blender until smooth. Add smoked paprika, salt, & pepper to taste, simmer 5 min more.

Yum!!

If you're looking for a vegetarian option, try it in my Spanish three-bean stew! http://www.mainlyveggie.com/2010/01/spanish-three-bean-stew-4-servings.html

I use smoked paprika in fried rice (with bacon), or with sautéed potatoes (onion and bacon).

As you can see I'm quite a fan of the bacon and smoked paprika flavour combination.

I've also found it useful in making Hungarian Goulash, and whenever I make bean chillies.