Paprika is used to garnish many foods we prepare. Like soups and deviled eggs, also for flavoring potato and pasta salads. It is also used in BBQ. Most of the prepared seasonings that are store bought for marinating meats have paprika in it.
Besides the sweet Hungarian paprika that is commonly used , there is the Spanish Hot paprika or smoked paprika. Dose it make a difference in your recipe the use of paprika (the classic sweet) to smoked paprika?
Yes it does matter. Most recipes use the sweet paprika that we reach for in our spice cabinet. It is derived from the sweet red chili peppers and labeled “paprika”. But smoked Spanish paprika requires the peppers be smoked, usually with oak wood, prior to processing.
Smoked paprika has a distinct flavor after being smoked. As an example smoked paprika is essential for Mexican chorizo sausage. If you used regular paprika, the chorizo would not taste the same.
Paprika as for any spice has a two fold purpose when we use them. One side is the flavor spices give to our recipe and the other side is for health reasons. Any spice including paprika when consumed stimulates enzymes in our digestive system to fight off inflammation as will as bad bacteria, just to name a few good healthy reasons.
Now for the featured recipe Spanish Chicken Salad and here is what you will need:
3/4 cup slivered almonds, toasted
2 cloves garlic, minced
1 tsp. paprika, Spanish smoked
2 tbsp. balsamic vinegar
2 tbsp. mayonnaise
16 oz. mix lettuce greens
4 cups cooked chicken
2 roasted bell pepper slices, cut into smaller slices
In a frying pan over medium heat, warm 2 teaspoons of oil. Add the almonds and toast, stirring until they are crisp and golden. This should take about 5 to 7 minutes. When you start to smell them toasting, remove the pan from the burner. If you continue to toast them, they will burn.
To prepare the chicken breast, pour one cup of chicken broth and one cup of water into a medium stock pot. Place 4 chicken breasts into stock pot and cook on medium heat until the chicken has reached an internal temperature of 165 to 170 degrees.
Remove from pot, set aside and let cool. Once cooled chopped chicken into 1 inch chunks.
Slice the roasted red bell pepper and set aside.
You can plate to the side some shredded Jack cheese and sliced roasted bell pepper, for extra toppings.
Read more about spices at the Health News Library: Spices – Useful for More Than Just Culinary
What Others are Saying About Smoked Paprika: