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Sep 11, 2009 08:54 AM

Recipes using a lot of paprika

A friend just came back from Budapest & brought me a bag of sweet paprika and one of hot paprika. Other than goulash (which I would appreciate a good recipe for) or chicken paprikash...what would be a good use of these paprikas? Thanks.

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  1. Pörkölt is a less creamy alternative to paprikas and goulasch. Paprika is also key in Spanish food as well as barbecue rubs. You can use it in the base for paella, chorizo, fideos, etc. It also gives the color to Madhur Jaffrey's rogan josh recipe.

    Chicken paprikash is similar. Brown diced onions and garlic in fat. Add tomato paste and caramelize for a bit. Add paprika. Add chicken stock and meat. Simmer until nearly done. Add bell peppers and mushrooms for 5 minutes. Add sour cream, season to taste and top with parsley.

    1. Doro wat or one of many other Ethiopian dishes. Paprika is a component of berbere, the ubiquitous spice mix, and some recipes use large quantities of it (others are heavier on cayenne pepper). For some ideas, see:

      1. We make what we call Paprika Potaotes. We slice yukon golds into1/8ths, then toss with olive oil, then toss with salt, pepper, and lots of paprika (I'd use half and half sweet and hot, but do it to your tastes), then put them on a baking sheet and roast for 20 minutes at 400 degrees F. Flip them over and roast another 15 minutes. Enjoy!

          1. I have a simple cream of mushroom soup that uses a good amount of paprika. I use the sweet stuff with maybe a little bit of smoked p. too. If you want the recipe let me know.

            2 Replies
              1. re: mickie44

                Here's the recipe from my friend Evon for Hungarian mushroom soup:


                12 oz. mushrooms sliced
                2 c. onions
                2 T. butter
                2 T. flour
                1 c. half/half
                2 t. dill weed
                1 T. Hungarian paprika
                1 t. soy sauce
                1 t. salt
                2 c. stock
                Lemon juice
                Sour Cream

                Sautee onions in butter, slightly salt, then add mushrooms, dill and ½ c. stock, soy sauce, and paprika. Cover for 15 minutes on simmer. Melt remaining butter and whisk in flour for few minutes (in a stockpot because eventually you will combine everything with this), then add half/half and stir for 10 min over low heat until thick (gets very thick) and then add rest of stock and pour in mushroom mixture and stir. Cover, and simmer for 10 – 15 minutes. Then garnish with lemon juice, parsley and sour cream. Enjoy!

                I use a mix of sweet paprika and some smoked paprika when I have it.