A question for Chefs: Suggestions for using Smoked Paprika?!
Answers: I'm just a hobby chef (I have no formal training whatsoever, butI love to cook, I love to study/improve my technique, and I love to learn about cooking methodology), but I feel that I'm in a bit of a slump. I use smoked paprika in a number of ways, to include sprinkling on chicken before cooking, using in cheese based sauces, on eggs, etc, or I just add it to recipes where I think it might be appropriate (but looking for more concrete guidance on when it's appropriate). I'm looking for specific suggestions or recipes where the smoked paprika as an ingredient will shine. I'm not afraid to tackle tougher techniques, so please post your ideas. I'm really just trying to learn the range of that particular spice, so all ideas are helpful, such as what types of ingredients would not match with the spice, or which ones complement it. I like to cook with only natural, fresh ingredients, so suggestions including heavily processed foods or pre-made stuff will not be as useful. Thanks
look up some ;
Hungarian goulash , lots of papirika in that
paparika goes well with braised meats,poultry,sauces
potatoes,garlic,onions,tomatoes,caraway
make some goulash or paprikash with it.
Chicken Kiev is an excellent way to showcase your smoked paprika. Plus, its challenging degree of difficulty in preparation requires the use of many different skills. I like to make a flavored butter to stuff the chicken with, and if you soften the butter and cream it with about 2 tbsp smoked paprika, which you can adjust according to your taste, the butter acquires a beautiful color that will look great when you cut the chicken. This dish is very rich, so it's more suited for a special occasion. Another more simple thing I like to do is mix the paprika with honey and glaze a whole chicken with it. When baked, the glaze forms a crisp crust on the outside.
I hope I helped!
First answer is pretty much spot on. The key is minimalism with this spice, too much and it gets bitter and you can pretty much not taste any other component to the dish. My best suggestion to showcase smoked paprika is to use it in batatas bravas- since the spice originated in spain, a spanish dish would only make good sense.