There’s a good reason so many people are obsessed with smoked paprika: it has a deep, complex flavor that just works in so many dishes. Mix some into a bag of almonds or store-bought hummus or guacamole. Try it on roasted potato wedges or sautéed greens. Use it in chili, tomato sauce, lentil soup, or virtually any bean soup or stew (it’s an essential ingredient for anyone trying to eat less meat). It’s also stellar in chicken and meat dishes.
Traditionally made in Spain’s La Vera region where the peppers are harvested, smoke-dried over oak flames and then stone ground, smoked paprika usually comes in three versions: sweet, bittersweet, and hot. The sweet version is the most versatile and adds a smoky, nuanced flavor without being too hot or sweet. It can be hard to find in grocery stores, but brands to look out for include La Chinita, Santo Domingo, and Safinter.
Some recipes to try:
- Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds (Food 52)
- Smoked Hummus (Candle79 via Goop)
- Chickpeas with Leeks, Spinach and Smoked Paprika (Bon Appetit)
- Smoked Paprika Almonds (Martina McBride via Dr. Oz)
- Chicken That Fancies Itself Spanish With Lemons, Onions, and Olives (Food 52)
- Roast Chicken Breasts With Garbanzo Beans, Tomatoes, and Paprika (Epicurious)