How is Paprika used in cooking?
Paprika is used as an ingredient in numerous dishes throughout the world.
Hungarian national dishes incorporating Paprika include goulash – a meat stew, and paprikash – a recipe combining meat or chicken broth, Paprika and sour cream. In Moroccan cuisine, Paprika is usually mixed with a small amount of olive oil. In Portugal, many dishes call for a generous amount of Paprika for taste and colour.
Traditionally, smoked Paprika is used in making chorizo sausage and paella, and is also great with meat free ingredients such as potatoes, vegetables, pulses and eggs.
When using smoked Paprika, a little goes a long way as the smokiness can sometimes get a little overpowering if using too much. When experimenting with a new dish, it is best to start off with half a teaspoon and work up from there.
The real draw with this spice is the quality of the smoky variety. Even just a little bit adds an incredibly seductive, smoky flavour and aroma to any dish, producing a rounder flavour to all ingredients, including vegetables.