Smoked paprika

[taxlady]

I bought some smoked Spanish paprika. What would you recommend using it with?

 

[PrincessFiona60]

Do not put it on ice cream, donuts or any other sweet. Not sure it would be good in tuna sald, but I could be wrong.

 

[justplainbill]

Whatever dish to which you'd like to impart a smoky flavor; E.G., certain fish dishes. I use a little in shrimp ajillo.

 

[Andy M.]

Do not put it on ice cream, donuts or any other sweet. Not sure it would be good in tuna sald, but I could be wrong.

What she said,

...put it on anything else.

Seriously, it adds a nice hint of smokiness to many dishes. I sprinkle it on when I'm making home fries, roasted potatoes. Add it to meats, sautés, stir fries, anywhere you want a little smoke. Use it in a dry rub in place of regular paprika or in more traditional dishes like Hungarian goulash.

 

[justplainbill]

Might be usable in a marinade to make ersatz finnan haddie.

 

[GB]

It is one of my favorite spices. You can use it most places that you would want a hit of smoke. It is my (not so) secret ingredient in my hamburgers. It works well with heavy beef flavors like beef stew and pot roast and things like that.

 

[taxlady]

It is one of my favorite spices. You can use it most places that you would want a hit of smoke. It is my (not so) secret ingredient in my hamburgers. It works well with heavy beef flavors like beef stew and pot roast and things like that.

I guess tonight's hamburger steak will have a smoky taste

 

[GB]

Your taste buds will thank you.

 

[Claire]

I put a dash of it in my stuffed cabbage rolls and goulash. Any tomato based soup can be improved by a little of it. There are so many people of my parents' generation who think paprika is only a decoration. It's great in some Portuguese bean soup.

Good in meatballs and meatloaves. A bit on top of devilled eggs would be good.

This is a great thing to use rather than liquid smoke.

 

[Rocklobster]

I use it in meat rubs for bbq, or roasting also.

 

[taxlady]

Thanks for all the great ideas guys.

I was in a specialty store at Atwater Market (sort of farmer's market in Montreal). I got some liquid smoke too. I've been looking for it ever since I found out it wasn't made synthecally of nasty chemicals

 

[babetoo]

i use regular or smoky paprika really ofter. it replaces salt in my diet. eggs, meat, chicken, fish. sometimes i use the regular if i don't want to overwhelm the dish. i put in stews, beans and soup. i discovered the many uses when salt became a problem for me.

 

[taxlady]

I tried it in my hamburger steak. It was interesting. I think it will grow on me.

 

[Zhizara]

I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?

 

[babetoo]

I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?

i found it with the spices. if not you can order on line.

 

[taxlady]

I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?

I got it in a store that specializes in spices and sauces. I'm particularly fond of hot paprika, which I can get in some stores near me. The smoked paprika came in hot and sweet (regular, it isn't actually sweet). I bought the smoked sweet.

 

[buckytom]

i like to rub a whole chicken or turkey with a little butter, then sprinkle it inside and out with s&p, onion powder, garlic powder, and paprika. it adds nice colour and flavour to the otherwise boring bird.

 

[Bolas De Fraile]

I use it most like tom suggests, I use the hot smoked P in the sauce for Patatas Bravas.

 

[fricassee]

- make smoked paprika butter for several uses such as rubbed under the skin of poultry before roasting or on grilled corn on the cob
- as already mentioned in a rub or marinade
- yummy in homemade roasted tomato soup
- sprinkled on hummus to replace sumac
- smoked paprika goulash
- add to polenta for a hint of a kick
- infuse it in oil to drizzle on all sorts of things!

 

[CWS4322]

LCBO's Food & Drink Magazine has a great recipe for Portuguese Kale Soup that uses smoked paprika. I use Kielbasa or Chirozo for the sausage and a vegetable stock instead of chicken stock.

Recipe Details

BTW, this magazine has some great recipes--you can search by ingredient or by recipe type (soup, salad, main dish, etc.). If the link doesn't work, search on Kale as the main ingredient. In 10+ years, I've yet to be unhappy with how one of these recipes turns out.