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. Grilled Beef Flank Steak “Pastrami” – Backyard Deli

    Sat, 8 Aug 2015

    I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak should do nicely. As with all "cheater" recipes, managing your expectations is key. You can’t get the texture and color of a real “pastrami” without the curing step, where the meat is soaked in a brine, before being spiced/smoked, but you can get pretty close to the flavor, using the spice rub seen herein. We’ve used a similar technique to turn plain corned beef into “pastrami, ” as well as create a duck Reuben ; one of my favorite videos of all time. By the way, the ingredient amounts below have been adjusted slightly, as my spice rub was a tad bit overpowering. I’ve backed down the black pepper and mustard, but as with all spice amounts, that’s really up to you. If you simply put salt and pepper on a flank steak, and grill it properly, you’ll have something delicious to eat, so keep that in mind as you rub your meat.   I ate mine fresh, but if you let it cool, slice it thin, and warm it up in a pan with a little splash of water, and a tiny pinch of sugar, you’ll have something even more pastrami-like. I really hope you give this a try soon. Enjoy! SPECIAL NOTE: I let my meat warm to room temp before grilling, so the inside reaches my desired temp a little quicker, and before the outside spice rub gets too black. Conversely, when grilling a steak, and there's nothing to burn on the surface, I generally like the meat cold, so the outside has plenty of time to sear, before the meat inside is done.  Ingredients for 4 large portions: 1 trimmed beef flank steak (usually 1.5 to 1.75 pounds) 2 tsp vegetable oil 1 tbsp freshly ground black pepper 1 tbsp ground coriander 1 tbsp kosher salt 2 tsp paprika 1/2 tsp dry mustard - For best results, cook to a medium. I pulled at about 135 F. internal temp, which will rise to about 140 F. as it rests. -Serve with slightly sweetened mustard and rye bread

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Videos

  1. How to Cook Oysters

    Thu, 9 Feb 2012

    tablespoons of fine dried bread crumbs; and 1/8 teaspoon of paprika . Alright, now, let's us tell you what we did with our ..... in our small bowel, let's combined our bread crumbs, our paprika , which is always so great with seafood ** and our parmesan

    Paprika found at 1:01, 5:17

    cheese; 2 tablespoons of fine dried bread crumbs; and 1/8 teaspoon of paprika . Alright, now, let's us tell you what we did with our oysters. Now, we pull them in the shell, and as you
    heat. Now, in our small bowel, let's combined our bread crumbs, our paprika , which is always so great with seafood ** and our parmesan cheese, just give that a little whisk. It's gonna be a
  2. How to Make Stuffed Peppers

    Tue, 21 Feb 2012

    ground black pepper; 1/4 teaspoon of salt; 1/8 teaspoon of paprika ; 1 14.5-ounce can of diced tomatoes, drained; 1 11 ..... So, now, let's add in our uncooked rice, our oregano, paprika , let's just gonna give it a lovely scent, and of course

    Paprika found at 0:39, 1:51

    teaspoon of ground black pepper; 1/4 teaspoon of salt; 1/8 teaspoon of paprika ; 1 14.5-ounce can of diced tomatoes, drained; 1 11-ounce can of whole peeled corn with sweet peppers, drained; 2 tablespoons of sift
    is boiling. So, now, let's add in our uncooked rice, our oregano, paprika , let's just gonna give it a lovely scent, and of course our salt and pepper in there. Give that a good stir.
  3. 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
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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. 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

  3. 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

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