Jeekinz
Washing Up
I've read elswhere on this site that paprika should not be subjected to the high heat used to brown meats. I think flouring the meat before browning facilitates the browning process and absorbs some of the meat juices that would otherwise be stuck on the bottom of the cooking vessel and subjected to undue heat until the pot is deglazed.
Perhaps the paprika is better introduced about 1/2 way through the cooking process.
I agree with the browning process, but I cook my spices before any liquid is added to the pot.
I also dredge the meat first.