Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.
'smoked paprika' on Serious Eats
A plethora of greens are stewed with a piquant mix of red jalapeño, poblano, smoked paprika, and a generous grind of pepper. Cooked for the better part of an hour, the greens develop a supple, tender texture with a pleasant undercurrent of heat.
Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory.
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
A simple, stunning way to dress up tortellini with just a quick whisk of olive oil, a smashed garlic clove, smoked paprika, thick Greek yogurt, and torn mint leaves. Light, simple, yet smoky and creamy. And unlike anything I could think of myself.
I'm not much of a red pepper soup guy. It's not that I hate the stuff, it's just that blended soups in general don't usually excite me. But I am a sucker for the traditional Indian spices which show up in this recipe from Bal Arneson on the Cooking Channel. And when you add smoked paprika, which I've been addicted to for months now, I just couldn't pass it up. I imagined a multi-layered soup, with a slightly smokey edge, warming and just slightly sweet from the peppers.
I have a smoked paprika problem. I love it. (Why don't you marry it? Pee Wee Herman might say. And really, I say, I just might.) I want to pinch my fingers around a tiny spot of vivid red-orange powder and dance it into eggs, onto rice, into soups, onto roasted pork. My baked kale chips have an extra surprise: smoked paprika. My roasted tofu glows red. My roasted vegetables have a smoky glow instead of a burnt char. All of this thanks to smoked paprika.
Google "steak and eggs" and it's kind of amazing what doesn't pop up. I was expecting hundreds of crazy renditions of this gluttonous breakfast classic. But most of them were shockingly traditional, if also kind of boring. But perhaps when you combine steak and eggs you don't really need anything else. The egg yolk is already a perfect sauce, and a well seasoned steak is a thing of utter beauty.