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 Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

    Fri, 23 Jan 2015

    Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one! By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer. Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved. I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy! Ingredients for 4 portions: 2 1/2 pounds chicken wing sections 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. For the Honey Sriracha glaze: 1/3 cup honey 1/3 cup Siracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish

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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. 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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