Paprika smoked 800g
Transform your dishes with the deep, smoky aroma of our Smoked Paprika. Made from peppers slow-smoked over oak fires, this rich red powder adds an instant campfire flavour to paellas, stews, rubs, and roasted vegetables. The secret to authentic Spanish cooking.
The Essence of the Spanish Fire, Captured in a Jar
Imagine the rich, smoky scent of peppers roasting over an open wood fire. Our Smoked Paprika captures that exact experience. Unlike regular paprika, these peppers are traditionally smoke-dried over oak embers before being stone-ground into a fine powder. This process imbues them with an intense, woody smokiness and a deep, earthy sweetness that can elevate the simplest ingredients.
This is the non-negotiable spice for creating the authentic, complex depth of Spanish classics, from paella to patatas bravas, and a powerful tool for adding a smoky barbecue note to dishes without ever lighting a grill.
Why Choose Our Smoked Paprika?
Authentic, Rich Smokiness: Delivers a genuine, woody smoke flavour that is far superior to paprika with added liquid smoke.
Versatile Flavour Powerhouse: The quickest way to add a smoky dimension to soups, meats, vegetables, and dips.
Vibrant Colour & Flavour: Provides a beautiful red hue and a deep, sweet-smoky taste simultaneously.
100% Pure & Natural: Contains nothing but smoked and ground red peppers. No additives, colours, or fillers.
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.
Ingredients: 100% Smoked Paprika.
Information
Recipe for Paprika Smoked
Smoked Paprika Potato & Chorizo Tacos
Servings: 4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
For the Potatoes:
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1.5 lbs (700g) baby potatoes, quartered
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2 tbsp olive oil
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2 tsp smoked paprika (key ingredient!)
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1 tsp garlic powder
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½ tsp salt
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½ tsp cumin
For the Filling:
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8 oz (225g) Spanish chorizo, diced (or vegan chorizo)
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1 red onion, sliced
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1 red bell pepper, sliced
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2 cloves garlic, minced
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½ cup crumbled feta or cotija cheese (optional)
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Fresh cilantro, chopped
To Serve:
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8 corn tortillas, warmed
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Lime wedges
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Avocado slices or crema
Instructions:
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Roast Potatoes:
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Toss potatoes with olive oil, smoked paprika, garlic powder, salt, and cumin.
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Roast at 425°F (220°C) for 20–25 mins until crispy.
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Cook Chorizo & Veggies:
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In a skillet, sauté chorizo until crispy (3–4 mins). Remove.
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In the same pan, cook onion, bell pepper, and garlic until soft (5 mins).
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Assemble Tacos:
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Fill tortillas with potatoes, chorizo, veggies, and feta.
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Top with cilantro, lime juice, and avocado.
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Why Smoked Paprika Shines:
🔥 Deep smokiness: Adds campfire-like aroma without heat.
🌶️ Balances richness: Cuts through fatty chorizo.
🌮 Versatile: Also perfect for paella, roasted nuts, or deviled eggs.
Other Top Smoked Paprika Recipes:
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Spanish Patatas Bravas – Crispy potatoes with smoky paprika aioli.
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Paprika Chicken Drumsticks – Roasted with garlic and lemon.
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Smoky Paprika Hummus – Blend with chickpeas and tahini.
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