Paprika Smoked 70g

Recipes & Uses

Recipe for Paprika Smoked

Smoky Paprika Patatas Bravas

 Authentic Recipe

Ingredients:

• 2 lbs potatoes (russet, cubed)

• 2 tbsp smoked paprika (pimentón de la Vera)

• 1/2 cup olive oil

• 4 garlic cloves (minced)

• 1 tsp cayenne (optional)

• 1 cup tomato sauce

• 1 tbsp sherry vinegar

• Aioli for dipping

Key Steps:

1. Double-fry potatoes: 300°F (150°C) → 400°F (200°C)

2. Make bravas sauce: Sauté garlic + paprika in oil (30 sec) → add tomato + vinegar

3. Drench potatoes → serve with aioli

Pro Tip:

• For next-level smoke, mix 50% sweet + 50% hot smoked paprika

 Why Smoked Paprika Dominates:

 Other Top Smoked Paprika Recipes:

1. Hungarian Goulash (2 tbsp for depth)

2. Deviled Eggs (dust yolks pre-serving)

3. BBQ Dry Rub (paprika + brown sugar + coffee)

Storage Hack:

• Keep in freezer (smoke volatiles fade fast at room temp)

Need a vegan aioli or air-fryer method? Ask! 🥘

*Fun Fact: True pimentón de la Vera is smoke-dried over oak for 2 weeks—it’s Spain’s first PDO spice!*

Why Keep Smoked Paprika in the Pantry?

Instant smoky flavour
Give food a grilled, fire-roasted character without needing a smoker or barbecue.

Beautiful red colour
Adds visual richness as well as flavour.

Essential for Spanish-style cooking
Particularly useful in paella, patatas bravas and other Spanish-inspired dishes.

Excellent for BBQ rubs
Pairs naturally with garlic, cumin, black pepper and brown sugar.

Useful for vegetarian dishes too
Add smoky depth to beans, chickpeas, lentils, potatoes and vegetables.

What Does Smoked Paprika Taste Like?

Smoked Paprika is:

Smoky
Woody
Deeply aromatic
Slightly sweet

with the familiar red-pepper character of paprika underneath.

The key difference from ordinary Sweet Paprika is obvious as soon as you smell it.

Sweet Paprika is mainly about:

Colour and gentle pepper sweetness.

Smoked Paprika gives you:

Colour + sweetness + pronounced smoke.

Is Smoked Paprika Hot?

Generally, Smoked Paprika is used more for smokiness than chilli heat.

If you want a dish to be hotter, add something specifically designed for heat, such as:

Cayenne Pepper
Chilli Powder
Chilli Flakes

This gives you control.

Use Smoked Paprika for the flavour.

Add chilli separately for the heat.

How to Use Smoked Paprika

Roast Potatoes

Toss potatoes with:

Olive oil
Smoked Paprika
Garlic
Salt

before roasting.

The paprika coats the surface, giving the potatoes a smoky flavour and rich colour.

Chicken

Use as part of a dry rub with:

Garlic Powder
Black Pepper
Salt
Oregano

Rub over chicken before grilling, roasting or barbecuing.

Paella

Smoked Paprika adds the characteristic smoky depth associated with many Spanish-style rice dishes.

Add it briefly during cooking before the liquid goes in.

Patatas Bravas

Use in the sauce or directly on roasted potatoes for Spanish-inspired smoky character.

Beans & Lentils

Add a spoonful to:

Bean stew
Lentil soup
Chickpea dishes

for depth without needing meat or smoked ingredients.

Hummus

Blend a small amount into hummus or sprinkle it over the top with olive oil.

Smoked Paprika vs Sweet Paprika

Choose Smoked Paprika when you want:

• Smoky flavour
• BBQ rubs
• Paella
• Patatas bravas
• Beans and stews
• Fire-roasted character

Choose Sweet Paprika when you want:

• Mild red-pepper flavour
• Vibrant red colour
• No pronounced smoke
• Hungarian-style dishes
• A gentler everyday paprika

Both add colour.

The major difference is smoke.

Smoked Paprika vs Chilli Powder

These aren't the same thing.

Smoked Paprika is primarily about:

Smoke
Colour
Sweet pepper flavour

Chilli Powder is primarily used for:

Heat
Chilli flavour

If you want smoky and spicy, use both.

That gives you much better control than trying to make one spice do both jobs.

Bloom It Gently in Oil

Smoked Paprika becomes especially aromatic when warmed briefly in oil.

Heat oil over moderate heat.

Add the paprika.

Stir for around 20–30 seconds.

Then add your liquid or other ingredients.

This helps the smoky flavour spread through the dish.

But be careful.

Paprika can burn and become bitter if cooked over high heat for too long.

Try It This Way

For easy smoky roast potatoes, toss potato wedges with:

Olive oil
Smoked Paprika
Garlic Powder
Salt
Black Pepper

Roast until crisp and golden.

Serve with aioli or yoghurt sauce.

It's one of the simplest ways to understand what Smoked Paprika contributes: colour, sweetness and smoke all at once.

Make a Quick Smoky BBQ Rub

Combine:

Smoked Paprika
Garlic Powder
Ground Cumin
Black Pepper
Salt

Add a little brown sugar if you want a sweeter barbecue-style rub.

Use on:

• Chicken
• Pork
• Beef
• Cauliflower
• Tofu

Coat lightly with oil before adding the rub so the spices stick evenly.

Give Vegetarian Food More Depth

Smoked Paprika is particularly useful when a recipe would traditionally get smoky flavour from bacon, sausage or grilled meat.

Try it in:

Lentil soup
Bean stew
Chickpea dishes
Mushroom dishes
Roast cauliflower

It won't make them taste like meat.

But it can add the smoky depth that often makes savoury food feel richer.

Add It to Hummus

Blend a little Smoked Paprika into hummus with:

Chickpeas
Tahini
Lemon
Garlic

Then finish with:

Olive oil

and another small sprinkle of paprika.

The smoky flavour works particularly well with chickpeas and tahini.

Use It in Eggs

Smoked Paprika works surprisingly well with eggs.

Try it over:

Devilled eggs
Scrambled eggs
Fried eggs
Omelettes

A small sprinkle gives both colour and an immediate smoky aroma.

Beyond Spanish Cooking

Once you've opened the pack, try Smoked Paprika in:

• Paella
• Patatas bravas
• Roast chicken
• Pork rubs
• Steak rubs
• Roast potatoes
• Cauliflower
• Chickpeas
• Lentil soup
• Bean stew
• Chilli con carne
• Hummus
• Aioli
• Tomato sauce
• Burgers
• Eggs
• Popcorn
• Homemade BBQ seasoning

Smoked Paprika earns its place in the pantry because it can give an ordinary dish the impression of smoke, fire and slow cooking in a matter of seconds.

Use Gentle Heat

Smoked Paprika can become bitter if burned.

When adding it to hot oil, cook it only briefly before adding liquid or other ingredients.

For roasting and rubs, combine it with oil so it coats the food evenly.

Storage

Store Smoked Paprika in an airtight container in a cool, dark and dry place to help protect both its vibrant red colour and smoky aroma.

Culinary Inspiration: How to Use Smoked Paprika

Unlock the smoky potential of this versatile spice:

Spanish Classics: The essential base for authentic paella, patatas bravas, and chorizo sausage.

BBQ & Grilling: Create incredible rubs for chicken, pork, and steak or mix into barbecue sauces.

Roasted Vegetables: Toss potatoes, cauliflower, or chickpeas in oil and smoked paprika before roasting.

Soups & Stews: Add a teaspoon to chili, lentil soup, and goulash for a smoky backbone.

Deviled Eggs & Dips: The secret ingredient for the best deviled eggs and a smoky twist on aioli.

How to Use: For the most flavour, add during cooking to allow the smokiness to meld into the dish. It can also be used as a colourful garnish. Note: It has a low Scoville rating and provides smoke, not heat.

Storage: Keep in an airtight container in a cool, dark, and dry place to protect its vibrant colour and potent smoky aroma.