285695 Wed Jun 07 12:45:06 -0700 2006 8 31 Home Cooking 0 1530525 Some friends just gifted me with a small tin of Spanish picante smoked paprika. It smells wonderful. I have thought about using it in a paprikash. Would that work? Does anyone have other suggestions how to use this wonderful stuff? ed Wed Jun 07 12:45:06 -0700 2006 0 e.d. 1 1530528 This just came up the other day.. www.chowhound.com/boards/cooking/messages/85085.html Wed Jun 07 12:57:32 -0700 2006 1530525 0 King of Northern Blvd. 1 1530534 it is a lot more pungent than hungarian paprika. I nearly killed my family making paprikash with the same quantities. but when used sparingly, it can be lovely stuff. start really small and add as you go. I'm still not as proficient with the use, but the flavor does kind of keep blooming. it does add a lovely smoky flavor to the sour cream and chicken. (though apparently (as other posters have advised) aside from certain cheeses, spanish paprika isn't usually served with dairy) but I say, have some fun with it and experiment. :) megan Wed Jun 07 13:24:01 -0700 2006 1530525 0 withalonge 1 1530551 I use it in paella. Use about 2 to 2 1/2 tsp. in a standard paella recipe. It's wonderful. Wed Jun 07 14:40:54 -0700 2006 1530525 0 Akatonbo 1 1530552 I use my smoked paprika on roasted cauliflower. Add Olive oil, s&p, and a small amount (1 tsp.) to a chopped head of cauliflower. Roast in the oven or on the grill, then add a splash of balsamic or red wine vinegar. I can eat the whole thing myself. Wed Jun 07 14:43:10 -0700 2006 1530525 0 jill 1 1530554 I use it as a rub for grilled flank steak, mixed with minced garlic, some olive oil, and minced parsley or cilantro, salt and pepper, and a spritz of lime juice. Wed Jun 07 14:52:45 -0700 2006 1530525 0 farmersdaughter 1 1530568 I just bought some Spanish smoked paprika at Penzey's and it is my new favorite spice. I used it this past weekend to make a roasted garlic and red pepper dip with that smokey undertone of the paprika. I'm using the last of that dip to make chicken with green chilis and a jalapeno pepper jack/bread crumb topping. No doubt the smokey untone will be great with the mexican spices. A couple of weeks ago I made pork chops and I rubbed them generously with the smoked paprika first, then lighted dredged them in seasoned flour, browned them and then simmered in a chipltle orange glaze. Oh my God! So good. I'm thinking smoked paprika would be a great seasoning on ribs to get that smokey undertone. It would be great in a vinagarette to toss vegetable salads in. How about mixed with butter and slathered on corn on the cob and then grilled? I can't stop! As I said, it's my spice du jour. Wed Jun 07 20:32:27 -0700 2006 1530525 0 Pate' 1 1530600 We have had it in Deviled eggs, that had horseradish and were topped with cavier. Thu Jun 08 02:11:25 -0700 2006 1530525 0 Janet 1 1530726 Thanks to all for the help and the links. I really did a search of the page, but "smoked paprika" didn't lead me to the previous threads. I should have fun with this. ed Thu Jun 08 16:48:26 -0700 2006 1530525 0 e.d.