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May 17, 2005 10:28 PM

Penzeys Smoked Spanish Paprika

  • j

Just got a bottle and love it, used on Chicken and Talipia. For the Talipia I made a rub of 1/4 onion powder, garlic powder, chipolte powder, 1/2 pepper, salt and 2tsp smoked paprika.

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  1. I agree - I bought some from La Tienda a while back after cooking Spanish food at home for many years just using whatever paprika I had hanging around figuring it couldn't make much difference. Boy, was I wrong. Now I know what that very characteristic flavor of chorizo is due to.

    1. Good to know, i just bought some too and wasn't sure what to do with it. Do you just sub it for regular paprika in any recipe?

      1 Reply
      1. re: GretchenS

        Use in any dish you want some smoke flavor and complexity in, it's great stuff. I went through a pound in three weeks.

        It is really good added to chop meat for grilling burgers, meatloaf, coating chicken and fish for frying and grilling, chili, spaghetti sauce, soups, veggie dishes, etc.

      2. Just got some yesterday at our new Penzey's store in Arlington Mass. and added it to lentil soup. What a difference a little bit made! It smells so good I keep cracking open the jar and sniffing when I come into the kitchen.

        1. Ah, wonderful! I just got a can of it (my brand is El Rey del la Vera, not Penzeys) for fun, and I am so delighted by it. My current favorite trick is to mix it with melted unsalted butter. It's a fine garnish for omelettes or steamed vegetables.