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Jul 21, 2007 04:25 PM

Spanish Paprika in SD

Does anyone know where to find true spanish paprika in san diego? Whole foods does not sell it (though I've seen those little tins at WFs in other cities).

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  1. You might try either Tropical Star on Balboa, or Andre's Latin Market on Morena.

    1. Pata Negra in Pacific Beach - 1657 Garnet Avenue.

      1. I'm just curious. Spanish Paprika is just sweet paprika, isn't it? While Hungarian paprika is spicy or hot paprika. If you simply must have sweet paprika which was grown in Spain then I suggest trying Trader Joe's though the reality is you can buy any good quality sweet paprika and get the same taste.

        6 Replies
        1. re: oerdin

          Spanish paprika is not the same as sweet/Hungarian paprika. It has a slightly deeper, smoky flavor than Hungarian paprika.

          Ralphs in UTC carries it under the name "smoked paprika." You might also want to call Williams-Sonoma. I think I've seen it there.

          1. re: daantaat

            I think it really is smoked. I have seen both sweet smoked and spicy smoked. And those are really different in flavor from Hungarian. It is possible that there is also non-smoked Spanish paprika.

            1. re: Ed Dibble

              I've read in my cookbooks and magazines that Spanish paprika is sometimes labeled "smoked paprika." On the McCormick-Schmick's label it says their "smoked paprika" is "Spanish paprika," for what that's worth. If there is truly non-smoked Spanish paprika, someone please enlighten me.

              1. re: daantaat

                Doggone, you made me do some research. Basically, a little googling convinced me that in Spanish smoked paprika "The peppers are dried, slowly over an oak burning fire for several weeks. The result is a sweet, cool, smoky flavor." One or two websites also offered sun-dried paprika from Spain. So it seems that most Spanish paprika is oak smoked to dry it, but sun-drying is also an option. Since many more smoked options are available, it is likely that the sun-dried is not especially different from other regular paprikas, but the smoked, being unique to Spain, is what we see usually in the US - when we see any Spanish paprika.


                1. re: Ed Dibble

                  Ed--thanks for the enlightenment!

                  1. re: daantaat

                    It really is different than the "smoked paprika"s that I see that aren't specifically from spain. I often buy it from a Seattle spice shop online:

                    From their webpage:
                    From the La Vera region of Spain, this famous smoked paprika has a rich, deep character usually found only in hot chiles like the chipotle. Here the sweet, or "dulce", variety lends the undertones of fire roasting without overpowering a dish with heat. Try in deep winter soups or as a rub on heavier meats when you're hungry for the "comfort" food of Spain.

                    I've also purchased it in small tins (smaller than the hugarian ones you see all over) and labeled "pimenton" - which is probably nothing more than the spanish for pepper. It really does add a stronger and more complex smoke than the hungarian. Its sweeter and the smoke is stronger. I love it in rice dishes (of course paella) and it lends especially well to clams in a white wine broth, much like a smoked chorizo would complement it. I actually first heard of the difference between paprika on an episode of Bitman's show a couple years ago - while he was cooking at a spanish DC place.

        2. If you don't have any luck finding it, you can always order it online through La Tienda, a web site that sells Spanish goods/food in America:

          1. There's always Penzy's.