It’s no surprise that as the Secret Ingredient Chef, I get asked what my favorite ingredient is all the time. Although you might think it’s hard for a chef to pick just one, I have: smoked paprika!
This is a spice that comes from Mexico, but is actually most often associated with Hungarian cuisine. There, you can find it in almost anything from soups and stews to meats and rice. But you can really find paprika all over the world, and definitely in my kitchen!
It can add a lot of diversity and intrigue to your dishes, along with a hint of heat. Plus, I love its ruby-red color. It’s my secret culinary weapon when I want to add that “wow factor” to my clients’ meals.
Made from grinding dried peppers, paprika is usually milder than your classic red chili flakes. But it still enhances dishes with flavor, especially the smoked variety. That woodsy profile has me thinking of fall and winter, and I can’t wait to start using it even more.
If you haven’t tried it before, sprinkle it onto foods (I’ve listed my top ideas below). Or, really enhance the flavor by slowly heating it in oil. Some chefs even blend it with olive oil first.
Best Ways to Incorporate Smoked Paprika:
- Roasted vegetables
- Roasted chicken
- Paella dishes
- BBQ rib marinades
- Bloody Mary mix
- Grilled shrimp
- Shrimp cocktail sauce
Give smoked paprika a try. There are also many varieties of paprika for you to experiment with. You really can’t go wrong. Or, inquire about my Personal Chef services and let me make something for you!
Wait, before you go… I’m so excited to share my feature in the Town Dish: Secret Ingredient Personal Chef Brings Personalized Meals to the Main Line. Have a read and leave me a comment below.
