Paprika

Paprika is a ground red spice derived from the flesh of a dried mild pepper. The intensity of both the color and flavor of paprika depend on the peppers used to make it. Most of the bright red paprika used today is the mild Spanish type, which is slightly sweet. This paprika, often used more for its color than flavor, gives French dressing its vibrant color.

Recipes

  1. Hungarian Paprika Chicken

    Hot Hungarian paprika adds a rich, robust flavor to this creamy chicken main-dish recipe.

  2. Chicken Paprika

    To add more flavor to this saucy favorite, we suggest Hungarian paprika . It comes in both hot and sweet versions.

  3. Pan-Fried Yukon Gold Potatoes with Paprika

    If you have smoked Spanish paprika (called pimenton), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.

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Articles

  1. Great Goulash! Five Easy Recipes

    Thu, 2 Feb 2012

    traditional Hungarian stew made with chunks of beef and seasoned with paprika , is one of those comfort foods that resonates with almost ..... mingles with the rich flavors of beef and veggies, while the paprika (essentially smoked dried chile) gives the dish a smoky complexity

  2. Catfish with Bacon and Onions: 30-Minute Meal

    Wed, 15 Feb 2012

    Louisiana know how to cook to perfection. Pan-fried or baked, catfish has a mild flavor that marries well with spices like paprika and cayenne pepper, and a dash of hot-pepper sauce. And often, as in this recipe for Catfish with Bacon and Onions , it

  3. Crispy Pork Belly with Celery Root Puree – Three Fats Beat as One

    Sat, 1 Nov 2014

    Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It’s a common site on menus across the land, and you can’t channel surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat, and that’s what I’m banking on with this pork belly recipe. Yep, turns out sugar and the simple carbs do the real damage, so belly up to the bar. Sure, the fat content is a tad high, but it’s no different than that your average sausage link, and when paired with a tart, aromatic, root vegetable puree, it doesn’t feel heavy. In fact, I use a touch of extra virgin olive oil to accent the meat and celery root. Celeriac is delicious, but fat free, and even though I added a little butter, the grassy, peppery oil lends a bracing richness. The same goes for the crispy-edged pork belly, and the dish provides an opportunity to enjoy three great fats doing three different things. I thought this was amazing. I recommend getting your pork belly with the skin removed. It can get supper tough, and I prefer to work with it on it’s own (see Chicharrón ). We still get plenty of crispy goodness, and I want nice, tender, succulent bites; not something that’s work to chew. As I mentioned, I will show you the celery root recipe in the next video, so stay tuned for that. If you just can’t wait, I’m happy to report that this can be served with all your favorite pork chop sauces and sides, so feel free to jump the gun, or root in this case. I hope you give this great fall appetizer a try soon. Enjoy! Ingredients for 6 appetizer-sized portions : 1   1/2 pound pork belly, skin removed season generously with salt, pepper, and smoked paprika - Wrap as show and roast for 6 hours at 200 F. (*Note: I said 5 1/2 in the video, but my pork was almost room temp, so I’m adding 30 minutes since most people will use chilled meat) - Chill, cut into serving sized pieces and crisp up in reserved fat before serving

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Videos

  1. How to Make One Dish Chicken and Rice Bake

    Thu, 9 Jun 2011

    water, and a quarter teaspoon each of paprika and freshly ground pepper. So, we are ..... water, the rice, and the majority of the paprika and the pepper. We're gonna save just ..... s sprinkle with the remainder of our paprika , just a nice little sprinkle, sprinkle

    Paprika found at 0:38, 1:44

    white rice, 1 cup of water, and a quarter teaspoon each of paprika and freshly ground pepper. So, we are going to start by taking our 2-quart shallow baking dish, and we are going to get our condensed mushroom soup in here and then the water, the rice, and the majority of the paprika and the pepper. We're gonna save just a tiny, tiny bit for the end 'coz we're just gonna sprinkle it over the
    submerging them. Wonderful. And now let's sprinkle with the remainder of our paprika , just a nice little sprinkle, sprinkle, sprinkle on the top, and the pepper. Okay. So now we're gonna cover it and then
  2. How to Make Deviled Eggs

    Thu, 9 Jun 2011

    teaspoon of vinegar, 1 teaspoon of mustard, and a pinch of paprika to taste. All right. So first things first. Let us get our ..... vinegar goes in there. The mustard, and I love using a dash of paprika just to give it that extra kick. There we go. And we're

    Paprika found at 0:29, 1:26

    1 teaspoon of vinegar, 1 teaspoon of mustard, and a pinch of paprika to taste. All right. So first things first. Let us get our hardboiled eggs. We are gonna cook them in half. So,
    goes in there. The mustard, and I love using a dash of paprika just to give it that extra kick. There we go. And we're gonna put all that in together. Stir it all in
  3. How to Make Chef Dean's Never Fail Brisket

    Thu, 9 Jun 2011

    and tender. Here's what you'll need: 2 tablespoons of paprika , 1 tablespoon of chili powder, 1 teaspoon of ground coriander ..... them. Let's make the rub for this brisket. Start with the paprika , chili powder, ground coriander, ground cumin, a little

    Paprika found at 0:23, 1:06

    result is juicy and tender. Here's what you'll need: 2 tablespoons of paprika , 1 tablespoon of chili powder, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of sugar, 1 teaspoon of
    using them. Let's make the rub for this brisket. Start with the paprika , chili powder, ground coriander, ground cumin, a little bit of sugar, and some salt, freshly ground black pepper, a little bit of
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Food Blogs We Love

  1. Smoked Paprika

    Sat, 21 Jan 2012

    Smoked paprika (a.k.a. Spanish paprika , pimentón de la vera) is a must-have spice these days. It’s a classic Basque ingredient ..... can buy a 4-ounce bag for about $4. The following Trufflehead recipes call for smoked paprika :

  2. Two Favorite Spring Salads: Marinated Tomato Salad With Panko Crusted Haloumi & Tomato Salad With Smoked Paprika Vinaigrette

    Thu, 8 May 2014

    olive oil, chive flowers and robust heirloom tomatoes. The other one a simple salad of fresh tomato with a kicking smoked paprika vinaigrette. Add a bit of grilled protein (shrimp, chicken, red meat) and you have a complete dinner bursting with the

  3. Green Rice with Smoked Paprika

    Tue, 15 May 2012

    share. The finishing touches? Smoked paprika and toasted pine nuts. Doesn't sound ..... good. I've been on a bit of a smoked paprika kick lately, using it instead of chili ..... depth and flair here. And it did. The paprika brings a smoked-out boldness that works

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