Smoked Paprika
Smoked paprika (pimentón) is ground dried red peppers that have been smoked over oak before grinding, giving Spanish and Latin-influenced cooking a deep smoky-sweet color and flavor.
How to buy
Look for Spanish pimentón labeled dulce (sweet), agridulce (bittersweet), or picante (hot) depending on how much heat you want, and buy from a brand with a recent harvest date since paprika's color and aroma fade with age. The powder should be a deep brick-red, not dull or brownish.
How to store
Keep in an airtight container away from light and heat, ideally in a cabinet rather than near the stove; smoked paprika loses its vivid color and smoky punch within about a year, so buy only what you'll use up.
Culinary profile
- Flavor
- Sweet, earthy, and distinctly smoky from the oak-smoking process, far deeper than regular paprika's mild, fruity sweetness; the picante version adds a noticeable chile heat on top of the smoke.
- Texture
- A fine, slightly oily powder that blooms quickly in hot fat, releasing its color and aroma into oils and sauces.
- Aroma
- A deep, woodsy smoke aroma layered over a sweet pepper base, distinct from the brighter, simpler smell of sweet Hungarian paprika.
How to prepare
- Bloomed in oil — Toasted briefly in warm olive oil to release color and smoky flavor before building a sauce.
- Rubbed on meats — Used dry as part of a spice rub before grilling or roasting.
- Stirred into stews — Added to braises and rice dishes for color and smoky depth.
- Dusted as garnish — Sprinkled over finished dishes like deviled eggs or hummus for color and aroma.
Classic dishes
American
- Deviled eggs — Dusted with smoked paprika for color and a smoky garnish.
- Southern barbecue dry rub — A core ingredient in rubs for ribs and brisket.
Mediterranean
- Smoked paprika hummus — Chickpea dip finished with a smoky paprika drizzle.
Spanish
- Patatas bravas — Fried potatoes tossed in a smoky, paprika-spiked tomato sauce.
- Paella — A rice dish colored and flavored in part by smoked paprika.
- Chorizo — A cured sausage seasoned heavily with pimentón, which gives it its signature red color.
- Pulpo a la gallega — Galician-style octopus dusted with smoked paprika and olive oil.
- Romesco sauce — A roasted pepper and nut sauce deepened with smoked paprika.
- Spanish-style braised chickpeas — Chickpeas stewed with chorizo and smoked paprika.
- Roasted chicken with smoked paprika — Chicken rubbed under the skin with smoked paprika before roasting.
- Smoky paprika aioli — Garlic mayonnaise flavored with pimentón for a smoky kick.
- Spanish tortilla with paprika — The classic potato-and-egg tortilla, sometimes dusted with smoked paprika before serving.
- Gambas al ajillo — Garlic shrimp occasionally finished with a touch of smoked paprika.
Middle Eastern
- Shakshuka with smoked paprika — Smoked paprika deepens the tomato-pepper base of this egg dish.
Cajun & Creole
- Blackened seasoning blends — Some Cajun spice rubs incorporate smoked paprika alongside cayenne for added depth.