Smoked Paprika

Smoked Paprika is a vibrant, aromatic spice made from dried and smoked pimento peppers, offering a deep, woodsy flavor with a hint of sweetness. It is not bound by seasonality due to its dried nature and is a staple in Spanish, Hungarian, and Portuguese cuisines. Smoked Paprika is commonly used to season meats, stews, and soups, and is a key ingredient in dishes like paella and chorizo.

Smoked Paprika Synonyms

Pimentón
Spanish Paprika
Smoked Spanish Paprika

Smoked Paprika Substitutes

Different Forms/Types of Smoked Paprika

Flakes

Less common than ground, smoked paprika can also be found in flake form, which can be used as a finishing spice for a more textured appearance and flavor.

Ground

Smoked paprika is most commonly found in ground form, made from dried and smoked pimientos that are then ground into a fine powder.

Whole Smoked Pimientos

For those who prefer to grind their own spices, whole smoked pimientos can be purchased and ground at home for the freshest flavor.

How to Choose Smoked Paprika

When selecting smoked paprika, look for a vibrant red color and a strong smoky aroma. The spice should be free from any lumps or moisture. High-quality smoked paprika will often be labeled with its region of origin, such as 'Pimentón de La Vera', which is a designation of protected origin. Additionally, consider the heat level, as smoked paprika can range from sweet (dulce) to hot (picante).

Cooking/Prep Tips for Smoked Paprika

Smoked Paprika, with its distinctive smoky flavor and rich color, is a versatile spice that can add depth to a variety of dishes. For intermediate and expert home cooks, it's important to understand that smoked paprika can be quite potent. A little goes a long way, and it should be used judiciously to avoid overpowering other flavors in the dish. It's best to add smoked paprika early in the cooking process, allowing its flavor to meld with other ingredients, such as when you're sautéing vegetables or browning meat. However, avoid exposing it to high heat for too long, as it can become bitter. If you're using it in a rub or as a finishing spice, sprinkle it on just before serving to preserve its vibrant color and aroma.

Shelf Life of Smoked Paprika

Smoked paprika should be stored in a cool, dark place in an airtight container to protect it from light and moisture, which can diminish its flavor and color. Avoid storing it near the stove or in direct sunlight. Properly stored, smoked paprika can maintain its quality for up to two years. If you have whole smoked pimientos, store them in a similar fashion, and grind them in small batches to preserve their potency.

Recommended Brands for Smoked Paprika

ground smoked paprika: La Chinata

whole smoked pimientos: El Rey de la Vera

Cooking Techniques for Smoked Paprika

Grilling: Smoked paprika is excellent in rubs for grilled meats or vegetables. It complements the natural smokiness of grilling, enhancing the overall flavor profile.

Sautéing: When sautéing, sprinkle smoked paprika over the food, like onions or proteins, early on to infuse the dish with its smoky flavor. Medium heat is ideal to prevent burning.

Slow Cooking: Adding smoked paprika to slow-cooked dishes like stews or braises imparts a deep, complex flavor that develops over the long cooking period.