Recipes with Paprika

Hungarian vs. Spanish paprika:

Two of the most common types of paprika are Hungarian paprika and Spanish paprika. Both varieties of the spice are made from dried and ground red peppers but there are differences between the two.

Spanish paprika:

Most of the Spanish paprika varieties that are available in the U.S. are smoked. This means they have been dried over a fire and then been ground into a powder. Therefore, Spanish paprika adds not only flavor but also a great smokiness to dishes. The level of spiciness of smoked paprika ranges from mild and sweet to hot and spicy.

Is smoked paprika the same as sweet paprika?

Smoked paprika can be sweet but it can also be hot. AND, sweet paprika can be smoked or not be smoked. That means you always want to check the label for full information about the product.

What does smoked paprika go with?

One of the best ways to use smoked paprika is in dry spice rubs and seasonings. The spice is great on chicken, like in this smoked paprika rub for chicken and this chicken wing dry rub.

Smoked paprika also adds great flavor and smokiness to soups and sauces, like this broccoli sausage soup and this paprika sauce. It's also a great ingredient to use with melted cheese, like in these stuffed peppers with cream cheese and bacon.

Hungarian paprika:

Hungarian paprika has a sharp and intense paprika flavor without the smoky taste typical of Spanish paprika. It adds spiciness and flavor, like in this pulled chicken recipe.

You can also use Hungarian and Spanish paprika together. The two spices create a nice sharp, intense and smoky flavor. The combination works great when you want to marinate cajun chicken or make a pulled pork rub.

Appetizers with paprika:

Sauces with paprika:

Main courses with paprika:

Dry rubs with paprika: