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Cooking with smoked paprika

escondido123 Jan 16, 2011 02:28 PM

I finally came upon a jar of smoked paprika and bought it. Any suggestions on the best ways to use it? Thanks.

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    LauraGrace RE: escondido123 Jan 16, 2011 02:34 PM

    I use it anywhere I'd use bacon as a seasoning, in those cases when I want to make something vegetarian taste meaty and bacony -- beans, soup, even carbonara *runs and hides from the Carbonara Orthodoxy Enforcement Agents*

    Just be forewarned that a little goes a LOOOOOONG way, and that it's best bloomed in a bit of oil.

    1. j
      JeremyEG RE: escondido123 Jan 16, 2011 02:36 PM

      I love using it with chickpeas and beans. Like LauraGrace said, it seems to add a nice meatiness to richer veggies dishes. It's also good over roasted potatoes. Play around with it. It's delicious!

      3 Replies
      1. re: JeremyEG
        jhopp217 RE: JeremyEG Jan 17, 2011 06:34 AM

        Definitely with chickpeas!!!!

        1. re: jhopp217
          JeremyEG RE: jhopp217 Jan 17, 2011 07:12 AM

          I love serving little crostini w/ chickpeas or beans and smoked paprika. Great app or lighter lunch.

          1. re: JeremyEG
            lilgi RE: JeremyEG Jan 17, 2011 07:26 AM

            Smoked paprika and chickpeas sounds yum!

      2. Euonymous RE: escondido123 Jan 16, 2011 02:39 PM

        Sprinkle it on top of devilled eggs. They will rock!

        1. paulj RE: escondido123 Jan 16, 2011 02:39 PM

          Many of the Spanish recipes at La Tienda call for pimenton

          1. h
            honu2 RE: escondido123 Jan 16, 2011 02:59 PM

            Mix a little with mayonnaise to use as a sauce for broiled fish, a spread for sandwich meats, or as a dipping sauce (in the Dutch manner) for french fries.

            If you like pimento cheese sandwiches, add some to the pimento cheese spread before broiling.

            Mark Bittman of the NY Times loves pimenton (the Spanish name for smoked paprika) so lots of his recipes call for it. One recipe of his that we use is a sauce for tri-tip steak, which calls for cherry tomatoes, ground almonds and smoked paprika.

            1. chefj RE: escondido123 Jan 16, 2011 02:59 PM

              Pimentón works great with all kinds of seafood.
              Salsa Brava
              Great addition to your Sofrito
              atop creamy cold garlic soup
              The adaptations are endless

              1. m
                magiesmom RE: escondido123 Jan 16, 2011 03:03 PM

                I love it veggie baked beans

                1. h
                  HillJ RE: escondido123 Jan 16, 2011 03:05 PM


                  If you have time to plan this dish, treat yourself. It's marvelous and the smoked paprika really makes the dish.

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                    escondido123 RE: escondido123 Jan 16, 2011 03:07 PM

                    I was amazed how smoky it was......reminded me of Liquid Smoke ant that made me a little nervous.

                    1 Reply
                    1. re: escondido123
                      HillJ RE: escondido123 Jan 16, 2011 03:11 PM

                      Start out using it with a light hand so you can judge how much smoky you enjoy.

                    2. MOREKASHA RE: escondido123 Jan 16, 2011 03:09 PM

                      On scrambled eggs.

                      1. goodhealthgourmet RE: escondido123 Jan 16, 2011 03:11 PM

                        well, there are sweet & hot varieties, i'm not sure which one you have. but...

                        - paella
                        - patatas bravas
                        - egg dishes
                        - sweet potato fries
                        - black bean dip
                        - Moroccan roasted carrot dip
                        - paprika chicken
                        - pork tenderloin
                        - dry rub
                        - aioli for fish or vegetables
                        - chili



                        1. lilgi RE: escondido123 Jan 16, 2011 04:18 PM

                          Paella! (GHG beat me to it :))
                          I recently bought some for this reason. I also made a concoction with ground beef. Great flavor.

                          1. decolady RE: escondido123 Jan 16, 2011 05:37 PM

                            Dip ends of jícama sticks in it and serve to garnish Mexican Shrimp Cocktail.

                            2 Replies
                            1. re: decolady
                              goodhealthgourmet RE: decolady Jan 16, 2011 05:46 PM

                              the jicama is great on its own too - just add a pinch of chili powder and a sprinkle of lime juice...it's also a great combination on sliced mango, pineapple or papaya.

                              1. re: goodhealthgourmet
                                decolady RE: goodhealthgourmet Jan 16, 2011 07:35 PM

                                I agree. We love jícama around here. I make a salad with jícama, cucumber, and red onion, tossed with an olive oil and lime juice based dressing. Delicious.

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                              escondido123 RE: escondido123 Jan 16, 2011 07:20 PM

                              Thank you all for your suggestions and links.

                              1. skaboy RE: escondido123 Jan 16, 2011 08:25 PM

                                Boil uniform sized white potatoes,I like 1.5" across in size. Drain, add salt, pepper, pimenton, butter and toss. Sprinkle with chopped scallions before serving.

                                1. mnosyne RE: escondido123 Jan 16, 2011 10:18 PM

                                  I used it on a slow-cooked brisket; it was just like barbeque!

                                  1. operagirl RE: escondido123 Jan 16, 2011 11:34 PM

                                    Added a teaspoon to my pot of gumbo this evening to good effect.

                                    1 Reply
                                    1. re: operagirl
                                      Lady_Tenar RE: operagirl Jan 10, 2012 06:36 PM

                                      I also use it for gumbo and for Cajun/Creole food in general-red beans and rice, jambalaya, shrimp creole etc. Maybe it's a little unorthodox but it's delicious!

                                      I add it to chili too, and to sweet potato dishes, lots of different bean dishes, tex mex dishes--The possibilities are endless. I always have a can of it on hand.

                                    2. k
                                      Krislady RE: escondido123 Jan 17, 2011 05:38 AM

                                      The first time I bought smoked paprika, it was for this tilapia recipe:


                                      1 Reply
                                      1. re: Krislady
                                        lucyis RE: Krislady Jan 17, 2011 05:49 AM

                                        It does a great job of livening up a pot of vegetarian split pea soup.

                                      2. j
                                        JeremyEG RE: escondido123 Jan 17, 2011 07:09 AM

                                        Hadn't thought too much about smoked paprika lately until I read this thread. I just baked a couple eggs from the farmer's market with the paprika on top. Awesome. Thanks for the reminder all!

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                                          rafjel RE: escondido123 Jan 17, 2011 07:15 AM

                                          I mainly use it in vinaigrette for grainy or substantial salads - farro, quinoa, lentil, chickpea, squash, etc.

                                          4 Replies
                                          1. re: rafjel
                                            cayjohan RE: rafjel Jan 17, 2011 12:15 PM

                                            In a vinaigrette sounds absolutely Perfect. Why have I never thought of this before?! I feel a compulsion coming on.

                                            1. re: cayjohan
                                              goodhealthgourmet RE: cayjohan Jan 17, 2011 03:33 PM

                                              i use it in a vinaigrette for Greek salad all the time...pairs perfectly with cumin, sherry or red wine vinegar & feta!

                                              1. re: cayjohan
                                                rafjel RE: cayjohan Jan 17, 2011 06:53 PM

                                                I tend to have the same thing for lunch for most of the week and sometimes it can get a bit tiring, eating the same thing day after day - but whenever there is smoked paprika in anything, I eat with gusto. It could liven up the most boring salad (though I try not to have boring salads).

                                                1. re: cayjohan
                                                  mariacarmen RE: cayjohan Jan 17, 2011 08:46 PM

                                                  i had a napa salad with strips of pastrami once with a smoked paprika vinaigrette and it was fantastic. i replicated it at home. even just the cabbage alone was great with the dressing.

                                              2. k
                                                karykat RE: escondido123 Jan 17, 2011 08:06 AM

                                                I have a creamy mushroom soup recipe that calls for paprika. I substitute half smoked and half regular paprika. Wonderful.

                                                1. chefathome RE: escondido123 Jan 17, 2011 11:23 AM

                                                  Hummus with smoked paprika - http://steamykitchen.com/52-smoky-hum...

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                                                    Isolda RE: escondido123 Jan 17, 2011 11:32 AM

                                                    Chickpea croutons

                                                    1 cup chickpea (garbanzo) flour
                                                    2 cups water
                                                    1/4 to 1/2 tsp smoked paprika
                                                    salt to taste (I use lots)

                                                    Whisk all ingredients together and cook over medium heat until thick. Mixture will be lumpy. Pat into 8 inch square baking pan and chill until firm.
                                                    Preheat oven to 400. Spread a baking sheet generously with olive oil. Cut mixture into cubes and toss on sheet with oil. Bake 10 minutes, then flip croutons and bake another 10 minutes. Run under broiler to brown if desired. Serve with soup or just eat them.

                                                    1. d
                                                      debbiel RE: escondido123 Jan 17, 2011 03:52 PM

                                                      This is one of our favorite spices. Our most common uses: in potato soup, with chickpeas, with chard or kale, in egg dishes, and sprinkled on popcorn.

                                                      1. Vetter RE: escondido123 Jan 17, 2011 08:33 PM

                                                        I love it on just plain butter-fried eggs!

                                                        1. lilgi RE: escondido123 Jan 18, 2011 02:04 PM

                                                          Just used some today for my Smoky Oven Spare Ribs :)

                                                          1. decolady RE: escondido123 Jan 23, 2011 06:47 PM

                                                            Smoked Paprika Glaze

                                                            1/4 cup extra virgin olive oil
                                                            1/4 cup freshly squeezed lemon juice
                                                            2 Tbsp honey
                                                            1 tsp ground coriander
                                                            2 Tbsp Spanish smoked paprika
                                                            2 tsp coarse salt
                                                            1/2 tsp pepper

                                                            Mix all together and use as a glaze for grilled or roasted salmon, chicken, etc.

                                                            1. soypower RE: escondido123 Jan 10, 2012 04:19 PM

                                                              I told my brother to buy a jar because I had heard so many good things about it. He's a bachelor living on his own for the first time and he found that it's good on almost anything. His favorite creation is sourdough bread toasted and topped with butter, garlic powder and smoked paprika. I finally got a chance to try it and it is indeed DEE-licious!

                                                              2 Replies
                                                              1. re: soypower
                                                                escondido123 RE: soypower Jan 10, 2012 04:26 PM

                                                                I now use it to create a tomato and mayo sandwich with the smokiness of bacon....but no bacon.

                                                                1. re: escondido123
                                                                  soypower RE: escondido123 Jan 10, 2012 04:32 PM

                                                                  Nice! I finally got my own jar and just hoovered two english muffins with butter and smoked paprika. Yikes.

                                                              2. m
                                                                malabargold RE: escondido123 Jan 10, 2012 04:37 PM


                                                                3 Replies
                                                                1. re: malabargold
                                                                  paulj RE: malabargold Jan 10, 2012 05:53 PM


                                                                  1. re: paulj
                                                                    goodhealthgourmet RE: paulj Jan 10, 2012 06:20 PM

                                                                    i was scratching my head over that one as well. though now that i think about it, the paprika could add a nice smoky element to a chocolate flan.

                                                                    1. re: goodhealthgourmet
                                                                      malabargold RE: goodhealthgourmet Jan 10, 2012 07:39 PM

                                                                      Xactly. I sometimes like to go " off label" with recipes and shake it up.

                                                                2. h
                                                                  happyzhangbo RE: escondido123 Jan 10, 2012 04:56 PM

                                                                  Sprinkle some smoked paprika on top of hummus, stir some into mashed potatoes, or roasted corn salad... I use it a lot, love the smoky taste.

                                                                  1. m
                                                                    magiesmom RE: escondido123 Jan 10, 2012 05:08 PM

                                                                    I like it in vegetarian versions of things , like soups or baked beans, that generally have ham in them.

                                                                    1. paulj RE: escondido123 Jan 10, 2012 06:32 PM


                                                                      I just made a Galician style meat pie:
                                                                      ground beef cooked with onion, peppers, garlic, seasonings including pimenton, then baked in a shallow pie. I used a olive oil crust from the New Spanish Table.

                                                                      Finely diced pork with be more typical in this, but ground beef did fine.

                                                                      This recipe is similar

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