Recipes with Paprika

Two of the most common types of paprika are Hungarian paprika and Spanish paprika and both are made from dried and ground peppers.

Spanish Paprika:

Most of the Spanish paprika varieties that are available in the U.S. are smoked, meaning they have been dried over a fire and then been ground into a powder. Therefore, Spanish paprika adds a great smokiness to dishes, such as this paprika sauce, this broccoli sausage soup or these stuffed mini peppers. The spiciness level of Spanish smoked paprika ranges from mild and sweet to hot and spicy.

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 or these herbed shrimp lettuce cups.

You can also use Hungarian and Spanish paprika together for nice sharp, intense and smoky flavors, like in this cajun chicken marinade.