Smoked Paprika recipes
June 19, 2012 9:06 AM Subscribe
What else can I make with smoked paprika?
I bought some smoked paprika for the first time a while back. (For a Cook's Illustrated chicken recipe that came out much less flavorful than promised.) Smoked paprika is delicious! I've been using it on shrimp, but I'd like to use it more often. I know it's used frequently in egg salad, deviled eggs, and hummus, but I'd like to hear about some more spicy and fragrant recipes. Searches on recipe websites turn up more hummus and egg recipes which I don't need. I don't even need a formal recipe, necessarily - how do you use smoked paprika?
I bought some smoked paprika for the first time a while back. (For a Cook's Illustrated chicken recipe that came out much less flavorful than promised.) Smoked paprika is delicious! I've been using it on shrimp, but I'd like to use it more often. I know it's used frequently in egg salad, deviled eggs, and hummus, but I'd like to hear about some more spicy and fragrant recipes. Searches on recipe websites turn up more hummus and egg recipes which I don't need. I don't even need a formal recipe, necessarily - how do you use smoked paprika?
One classic tapas-y recipe would be to use it when frying shrimp. Heat maybe 2 teaspoons in some olive oil with garlic for a pound of shrimp. And don't waste the paprika oil, sop it up with bread afterwards.
posted by bcwinters at 9:13 AM on June 19, 2012 [2 favorites]
posted by bcwinters at 9:13 AM on June 19, 2012 [2 favorites]
I like to add it to tomato based sauces.
posted by ephemerista at 9:14 AM on June 19, 2012 [3 favorites]
posted by ephemerista at 9:14 AM on June 19, 2012 [3 favorites]
This recipe for Sopa de Ajo is delicious, it has a poached egg but is just as good without it. I've also used smoked paprika when making vegetarian dishes to add some smokey/meatyness. Sometimes I'll use it as a substitute for chorizo like in this recipe for Chickpea and Shrimp Pita Sandwiches with Chorizo and it works!
I also like to make simple skillet potatoes with smoked paprika: put diced potatoes with a little olive oil in a pan over very low heat, let cook covered until potatoes are soft (20 minutes?), then turn up the heat and brown, season with salt, pepper, and smoked paprika.
posted by wilky at 9:14 AM on June 19, 2012 [3 favorites]
I also like to make simple skillet potatoes with smoked paprika: put diced potatoes with a little olive oil in a pan over very low heat, let cook covered until potatoes are soft (20 minutes?), then turn up the heat and brown, season with salt, pepper, and smoked paprika.
posted by wilky at 9:14 AM on June 19, 2012 [3 favorites]
Paprikash!
This is the best chicken dish on the planet.
Here's a recipe, but we do ours with mushrooms and white wine.
I like it over noodles, but rice really soaks up the sauce. The sauce is CRACK!
posted by Ruthless Bunny at 9:15 AM on June 19, 2012 [1 favorite]
This is the best chicken dish on the planet.
Here's a recipe, but we do ours with mushrooms and white wine.
I like it over noodles, but rice really soaks up the sauce. The sauce is CRACK!
posted by Ruthless Bunny at 9:15 AM on June 19, 2012 [1 favorite]
you let it bloom a little in fat and use that to either base a preparation or flavor the whole thing.
Vaguely Spanish shrimp, great served at room temperature with drinks: Let a lot of garlic barely color in lots of extra-virgin olive oil. Add colossal shrimp, shells and head on, a splash of white wine, and and a heaping tablespoon of smoked paprika. Cook. Finish with a squeeze of lemon and some parsley and a big baguette for mopping up sauce.
GOULASH.
posted by peachfuzz at 9:15 AM on June 19, 2012 [1 favorite]
Vaguely Spanish shrimp, great served at room temperature with drinks: Let a lot of garlic barely color in lots of extra-virgin olive oil. Add colossal shrimp, shells and head on, a splash of white wine, and and a heaping tablespoon of smoked paprika. Cook. Finish with a squeeze of lemon and some parsley and a big baguette for mopping up sauce.
GOULASH.
posted by peachfuzz at 9:15 AM on June 19, 2012 [1 favorite]
Also - consider that smoked paprika is really just chili powder, albeit delicious sweet-hot chili powder. Use it anywhere you want a little muted, earthy sweetness (tomato sauces, meat rubs, etc).
posted by peachfuzz at 9:17 AM on June 19, 2012
posted by peachfuzz at 9:17 AM on June 19, 2012
I am in love with smoked paprika in this soup recipe. I call it "more than the sum of its parts lentil soup," because it looks like it ought to be really bland from the recipe, but good ingredients (especially smoked paprika and high-quality stock) make it amazing.
posted by ActionPopulated at 9:22 AM on June 19, 2012 [1 favorite]
posted by ActionPopulated at 9:22 AM on June 19, 2012 [1 favorite]
I've been seeing a lot of this recently. Ian Knauer uses it on pork chops (with a citrus-scallion relish), roasted lamb shanks, and ribs. Michele Scicolone puts it in a chorizo and lentil soup, Shakshouka, Romesco Sauce (which is great on fish), chicken and fish tagine, short ribs, meatballs and pulled pork. Bruce Aidells uses it in spice rubs for beef. It can be substituted virtually anywhere you would use regular paprika and want a smoky flavor, especially Mediterranean dishes.
posted by libraryhead at 9:25 AM on June 19, 2012
posted by libraryhead at 9:25 AM on June 19, 2012
I've made this Quinoa, Garbanzo, and Spinach Salad before and it's pretty tasty. I've also done roasted chickpeas, similar to this, but just using salt and smoked paprika for flavor.
posted by shornco at 9:27 AM on June 19, 2012 [1 favorite]
posted by shornco at 9:27 AM on June 19, 2012 [1 favorite]
I like it in collards or other greens, and in chilis/soups/stews. It can also work really well in baked egg dishes.
posted by contraption at 9:32 AM on June 19, 2012 [3 favorites]
posted by contraption at 9:32 AM on June 19, 2012 [3 favorites]
I mix it with a little brown sugar and rub it over salmon before it goes into the broiler.
posted by hmo at 9:34 AM on June 19, 2012 [1 favorite]
posted by hmo at 9:34 AM on June 19, 2012 [1 favorite]
Pork chops.
posted by Sidhedevil at 9:40 AM on June 19, 2012
posted by Sidhedevil at 9:40 AM on June 19, 2012
Pasta salad.
I also like to sprinkle it on roast cauliflower, chickpeas, or sweet potatoes.
posted by specialagentwebb at 9:54 AM on June 19, 2012 [1 favorite]
I also like to sprinkle it on roast cauliflower, chickpeas, or sweet potatoes.
posted by specialagentwebb at 9:54 AM on June 19, 2012 [1 favorite]
I make the same recipe shornco linked to and I love it. And I agree with ephemerista on using it with tomatoes. Sautee onions and garlic, add good canned tomatoes, smoked paprika, maybe some broth, and maybe some other seasonings. Then blend to get extremely easy tomato soup.
posted by Sock Ray Blue at 10:03 AM on June 19, 2012
posted by Sock Ray Blue at 10:03 AM on June 19, 2012
It's delicious on popcorn tossed with a little olive oil and salt.
posted by ryanshepard at 10:18 AM on June 19, 2012 [2 favorites]
posted by ryanshepard at 10:18 AM on June 19, 2012 [2 favorites]
It goes well in pretty much any potato dish, in my experience.
posted by gaspode at 10:25 AM on June 19, 2012
posted by gaspode at 10:25 AM on June 19, 2012
This smitten kitchen recipe for spinach and chickpeas calls for smoked paprika and sounds good.
posted by shothotbot at 10:27 AM on June 19, 2012
posted by shothotbot at 10:27 AM on June 19, 2012
I like to sprinkle it on roasted vegetables. (It's really good on butternut squash, although it's not quite the right season for that.) I bet it'd be good over hummus, too.
posted by dekathelon at 10:27 AM on June 19, 2012
posted by dekathelon at 10:27 AM on June 19, 2012
This smokra is awesome! You could try re-creating it yourself... I assume you just pickle okra and include smoked paprika in the jar.
posted by jshort at 10:57 AM on June 19, 2012
posted by jshort at 10:57 AM on June 19, 2012
Paprikash paprikash paprikash! There was an excellent askme full of recipes... here and here is my comment there with my great grandma's recipe.
posted by Mizu at 11:03 AM on June 19, 2012 [2 favorites]
posted by Mizu at 11:03 AM on June 19, 2012 [2 favorites]
I bought smoked paprika specifically to make Smitten Kitchen's sweet and smoky oven spareribs. They are divine.
posted by Wordwoman at 11:04 AM on June 19, 2012
posted by Wordwoman at 11:04 AM on June 19, 2012
Sprinkle on top of a quiche before baking.
posted by JoanArkham at 11:08 AM on June 19, 2012
posted by JoanArkham at 11:08 AM on June 19, 2012
I put a healthy pinch (or more) of smoked paprika into a good quality mayonnaise, add squirt of lemon juice and use the resulting deliciousness for dipping artichoke leaves.
posted by donovan at 12:24 PM on June 19, 2012
posted by donovan at 12:24 PM on June 19, 2012
Gordon Ramsay's chicken stroganoff w/ spaetzle. Sorry, no link cause I'm on my phone. That recipe was how I originally discovered this fine spice.
posted by tra at 12:42 PM on June 19, 2012
posted by tra at 12:42 PM on June 19, 2012
It's great on popcorn. Add paprika, butter, and a little bit of sugar.
It's also the best seasoning for Spanish-style migas (best hangover brunch you ever had -- I like mine with the addition of green grapes and chorizo).
posted by ourobouros at 12:45 PM on June 19, 2012 [1 favorite]
It's also the best seasoning for Spanish-style migas (best hangover brunch you ever had -- I like mine with the addition of green grapes and chorizo).
posted by ourobouros at 12:45 PM on June 19, 2012 [1 favorite]
Funny you should ask. I just this minute came in from the kitchen, where I mixed up a bunch of smoked paprika with lime juice, pepper, salt, olive oil and garlic and tossed in some chicken thighs to marinate. Dunno whether we'll do them on the grill tonight or bake them or broil them but they'll be smokin hot and good.
posted by fivesavagepalms at 12:52 PM on June 19, 2012 [1 favorite]
posted by fivesavagepalms at 12:52 PM on June 19, 2012 [1 favorite]
Harissa - which you can then use to flavor all sorts of things, including covering the skin of chicken and roasting it.
posted by MuffinMan at 1:17 PM on June 19, 2012
posted by MuffinMan at 1:17 PM on June 19, 2012
Oh, and cumin.
To be served with rice, green salad and crusty bread!
posted by fivesavagepalms at 1:17 PM on June 19, 2012
To be served with rice, green salad and crusty bread!
posted by fivesavagepalms at 1:17 PM on June 19, 2012
Saute diced onion in a little bit of olive oil over medium heat for a few minutes. Add smoked paprika and half a cup of cider and simmer for a couple of minutes. Then add sliced chorizo and cook until the chorizo is warmed through and the sauce thickens up.
Smoked paprika also makes baked beans awesome.
posted by the duck by the oboe at 2:07 PM on June 19, 2012 [1 favorite]
Smoked paprika also makes baked beans awesome.
posted by the duck by the oboe at 2:07 PM on June 19, 2012 [1 favorite]
I really enjoyed this potato salad, where the smoked paprika complements almost a sauce gribiche, with chopped pickles, egg, shallot, and capers.
posted by Schismatic at 2:41 PM on June 19, 2012
posted by Schismatic at 2:41 PM on June 19, 2012
Put some in a white bean, bacon, and mushroom stew! Smoky & hearty.
Heat some olive oil, add minced garlic and cook until blond, then add roughly chopped kale, chicken broth, a few squirts of lemon juice, a dollop of honey, a splash balsamic, and smoked paprika. Braise over low heat until tender (it's pretty quick). Mmm.
posted by miss_kitty_fantastico at 3:49 PM on June 19, 2012 [1 favorite]
Heat some olive oil, add minced garlic and cook until blond, then add roughly chopped kale, chicken broth, a few squirts of lemon juice, a dollop of honey, a splash balsamic, and smoked paprika. Braise over low heat until tender (it's pretty quick). Mmm.
posted by miss_kitty_fantastico at 3:49 PM on June 19, 2012 [1 favorite]
in pretty much everything!
most often: add the smoked paprika to the fat in which you're caramelizing onions, once they're close to ready, add a bit of chopped garlic, stir to coat and cook for a minute more, then add mushrooms, thyme, black pepper and salt and some white wine and let that cook until the mushrooms are soft-- this is great over pasta or in omelets or really however you like.
posted by dizziest at 3:59 PM on June 19, 2012 [1 favorite]
most often: add the smoked paprika to the fat in which you're caramelizing onions, once they're close to ready, add a bit of chopped garlic, stir to coat and cook for a minute more, then add mushrooms, thyme, black pepper and salt and some white wine and let that cook until the mushrooms are soft-- this is great over pasta or in omelets or really however you like.
posted by dizziest at 3:59 PM on June 19, 2012 [1 favorite]
Amernian potatoes.
I definitely do not swear by that recipe, I personally use waaaaay more paprika and a metric shitttonne of garlic (like, 20-40 cloves), but you get the idea.
posted by smoke at 4:41 PM on June 19, 2012
I definitely do not swear by that recipe, I personally use waaaaay more paprika and a metric shitttonne of garlic (like, 20-40 cloves), but you get the idea.
posted by smoke at 4:41 PM on June 19, 2012
borscht!
posted by 5_13_23_42_69_666 at 4:51 PM on June 19, 2012
posted by 5_13_23_42_69_666 at 4:51 PM on June 19, 2012
It's hell yummy in Macaroni Cheese.
posted by Sebmojo at 5:19 PM on June 19, 2012 [1 favorite]
posted by Sebmojo at 5:19 PM on June 19, 2012 [1 favorite]
It may look like a dirty washcloth, but an omelette made with smoked paprika is beyond good.
posted by scruss at 6:20 PM on June 19, 2012
posted by scruss at 6:20 PM on June 19, 2012
One of my favorite dishes, and don't forget the golden raisins!
posted by Space Kitty at 12:29 AM on June 20, 2012
posted by Space Kitty at 12:29 AM on June 20, 2012
BBQ rubs, roast chicken ( a rub of salt, pepper, paprika, and granulated garlic under the skin...), sautéed new potatoes (slice in rounds, boil for five minutes, drain) start some slivered onions in the pan with olive oil, then add the potatoes, season with the paprika and salt/pepper.
Try some on your corn on the cob, after you butter it.
posted by Ghidorah at 2:34 AM on June 20, 2012
Try some on your corn on the cob, after you butter it.
posted by Ghidorah at 2:34 AM on June 20, 2012
Response by poster: I guess this was one of those AskMe questions where the asker has a secret desire that they are talking around, and holgate figured it out. Romesco sounds awesome, thanks for the suggestion!
Lots of other great suggestions here - I've added to my favorites the intriguing ones or variations that I've already tried.
For those wondering, I use smoked paprika on shrimp in the ways that bcwinters, ephemerista, and peachfuzz suggest. I've also created a sort of marinade/rub for the shrimp (smoked paprika, garlic, salt, pepper, tomato paste, a little oil, sometimes cumin or chili powder or garam masala or whatever) and broil it that way, served over beans and rice with lime.
posted by stowaway at 8:02 AM on June 20, 2012
Lots of other great suggestions here - I've added to my favorites the intriguing ones or variations that I've already tried.
For those wondering, I use smoked paprika on shrimp in the ways that bcwinters, ephemerista, and peachfuzz suggest. I've also created a sort of marinade/rub for the shrimp (smoked paprika, garlic, salt, pepper, tomato paste, a little oil, sometimes cumin or chili powder or garam masala or whatever) and broil it that way, served over beans and rice with lime.
posted by stowaway at 8:02 AM on June 20, 2012
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posted by something something at 9:12 AM on June 19, 2012 [2 favorites]