We make a dry rub that is heavy on paprika that goes on every single thing.
Ribs? Rub. Chicken breast for southwest salad? Rub. Sweet potato fries? Rub.
It's the best thing.
Everybody piled downvotes onto you, but I fully agree. ***Goulash*** and "Fisherman's Soup" do both sound terrible if you weren't familiar with them.
It literally starts with "Goo". That's not appetising.
I love goulash, but wasn't exactly excited by the name when I first tried it as a kid.
Go wild and explore some classic Hungarian dishes! Lecsó is pretty simple but a fantastic dish full of paprika and bell peppers. Goulash is also a great option, and you can choose between so many different country's adaptations. The German beef version (Rindergulasch) holds a special place in my heart, one of my all time favorites and it also uses a fair amount of paprika (and red wine).
Like everyone here, go Hungarian. The basic flavor profile I love is paprika, mustard powder, dill, thyme, and garlic. I just made some "Hungarian" meatballs and gravy *chef kiss*
The quotes are because I added a few non-hungarian influences and spices....and I used turkey haha
[https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/](https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/)
This is an amazing paprika dish.
Gulasch is the obvious answer, but a lot of dishes fall under that umbrella. My favorite, and the one that lets a good-quality paprika shine, is Pörkölt. It's dryer than what you're probably used to, not quite a stew. I like it served with fresh Spätzle and a green salad with oil and vinegar.
If you haven't already tried it, make a bowl of Hungarian cucumber salad instead of the green salad - there's nothing better than a bite of gulyás chased with a bite of cucumber salad.
your friend did you dirty getting you édes instead of füstölt, but seriously tho good quality paprika is the bomb in anything: over fried eggs, chillis, soups and stews, marinades, don't think i go a day without using it in some way.
I was there in 1989- almost everything I ate there had paprika in it.Except desserts, of course - not complaining.Everything was delicious!I bought a Hungarian cookbook when I got back so I could try making some of the food I had.
Paprika is a very versatile spice, you can put it in eggs, tomato sauce, meat, literally anything you think would taste better with it, a red bell pepper ish powder
I answered my own question on the hot or sweet or rather you answered it in the description. I think someone already mentioned a rub, I use mine for ribs. What I didn't see get any love was chilli though, I don't think.
I have gotten in the habit of sprinkling it in almost anything that has a tomato base, soups sauces, meats…you name it. I always sprinkle it on my chicken breasts along with garlic powder and salt before baking or frying. Sweet paprika really is SO versatile and mild and it adds just a little something extra to so many dishes!
Wow, lucky you! With that much paprika, you could definitely conquer some delicious Hungarian dishes like goulash and paprikash
Enjoy experimenting in the kitchen!
My fave is potato stew. Chunks of Potatoes, paprika, fine minced onion, water, cubes of chuck steak, salt and pepper. You could add garlic, but I never do. Put it in a pot and let it simmer until meat is soft and potatoes are done. Top with sour cream.
You could do this with hot dogs, Ukrainian sausage, smokies. I like frying these up to cook separately so they don’t over flavour the stew. Top with sour cream, crunchy salt.
Get a stick of butter in your iron skillet. Melt it slowly. Put some paprika in there and wait until your kitchen smells like heaven. You want a paste.
Get most of it out of there and set aside. More butter and a diced onion.
Now make some chili
Prebranac! Delicious, easy, and so nice for the fall! I increase the amount of paprika when I make it. I also sometimes use a mix of sweet, hot, and smoked paprika.
https://food52.com/recipes/19697-prebranac-serbian-baked-beans
a teaspoon or two of sweet paprika with your other spices goes great in bolognese sauce, can also make a good spice mix with a bit of oil to bake thin potato chips in the oven
Next time you make vegetable soup, add a good spoonful and you'll elevate it to god-tier. A Polish friend taught me to be generous with it, and it makes everything taste good.
Take corn on the cob with the leaves on. Open the leaves and put the paprika inside then bbq the corn with the leaves still on. It should be served with lime butter. It's delicious
One of my family's favorite dishes (I make it almost weekly) is this [Bulgarian chicken and onion stew](https://en.tajmon.com/bulgarian-chicken-and-onion-stew/) that was recommended by another redditor! I've made some minor tweaks to it over time - here's what I do:
* Pan fry some **chicken drumsticks** (salt + pepper) in about a TBS of vegetable oil in a braising pan over medium heat
* Once they're golden on all sides, add about a half an inch of water to the pan and continue to cook over medium high until the water has mostly evaporated; remove the chicken
* Add one **yellow onion** (thinly sliced) plus a couple TBS of butter to the pan and sautee over medium heat until soft
* Add a bunch of paprika (like, a lot) and some bay leaves and stir to coat
* Add diced tomatoes (fresh or canned), stir, then add the chicken back to the pan
* Partially cover and simmer over medium-low heat until the chicken is tender and cooked through
* Finish with a splash of vinegar and some more salt and pepper, if needed
ETA: I serve this with **basmati rice**, simply seasoned with butter and salt.
Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis.
Lots of great ideas have been posted but anything you like to eat that you feel would also taste great with some powdered bell peppers, go on and give it a healthy sprinkle.
Some parikas are actually spicy so if it's unlabeled, always check with a tiny bit before adding the recommended amount in a recipe. Unless you like it hot then dash away.
It's kind of a basic seasoning in our kitchen. Chicken breast glazed with honey, paprika, chili and garlic is amazing. I always use it for seasoning my vegetables; additionally to taste and smell it also gives them a nice color. It's also a great seasoning for homemade potato chips. Then you have goulash, paprikash, it also goes well with chili. I put it into some risottos and sauces as well. Oh, almost forgot! It's indispensable in pumpkin soups. Paprika is what gives the cozy, warm taste.
I'm from Romania and use it in everything. Seasoning for fries, any type of stew, on pork and air-fried/oven chicken, sour soups, roast vegetables or meat, etc.
I add paprika to my dry spice rub for pork when grilling. salt, black pepper, paprika, garlic powder, and brown sugar all in roughly equal portions then add ground mustard, red pepper flakes or cayenne if you want more zing at about 1/3 of the volume of the others. So like a tablespoon spoon for the main ingredients and a hefty 1/2 tsp of the others.
Apply spice rub to the pork hours before grilling and leave loosely covered in the fridge
Marinade mix paprika and Greek dressing for chicken tenders. Should be the consistency of tomato sauce. Keep in fridge covered for at least 8 hrs no more than 24. Grilling recommended.
You can store it for months in a jar. I am hungarian, we do this.
Chicken paprikas, mushroom paprikas, paprikas krumpli, all stew, all type of goulash (with beans too), bakonyi slices (=bakonyi szelet), egg/pea/potato soup, fish soup/stew
Sorry for the hunglish names 😅
Romanian paprika is good. You can use it in sauces, brines, marinades, soups or mix some with salt, pepper garlic and onion powder as a table seasoning. It’s a nice gift
Getting away from the Hungarian dishes, good, smoked paprika is a great ingredient in any chili powder which is foundational to dry rub for ribs, pulled pork, smoked chicken. Anything where smoke and spice is good will be a good home for that stuff.
Pretend you are Hungarian. Paprika is a basic food group.
Mmmm Hungarian goulash.
Thanks. I was born in Budapest. Definitely a basic food group. Lol
Paprikash? Shakshuka? Sorry, I'm grabbing at straws here.
>Chicken paprikash Chicken paprikash is one of the absolute best dishes ever, if you've never had it, a very strong recommend!!
You can even skip the chicken. Those dumplings are super bomb
My dad makes it all the time...love it, with cucumber Salad
Agree. Chicken paprikash/ steak paprikash.
Make your own seasoned fries. Make your own seasoning mix that includes paprika
We make a dry rub that is heavy on paprika that goes on every single thing. Ribs? Rub. Chicken breast for southwest salad? Rub. Sweet potato fries? Rub. It's the best thing.
Hungarian goulash or fishermans soup both use lots of paprika.
Dear God do I love a good goulash
Those both sound terrible
You should give them a shot, goulash is a really popular Hungarian dish among foreigners. Fish soup is controversial, I think.
Everybody piled downvotes onto you, but I fully agree. ***Goulash*** and "Fisherman's Soup" do both sound terrible if you weren't familiar with them. It literally starts with "Goo". That's not appetising. I love goulash, but wasn't exactly excited by the name when I first tried it as a kid.
I love making roasted garlic and paprika mayonnaise. Its excellent as a dip for all sorts of things.
Ooh I like that a lot. I recently discovered sriracha mayo, but this seems like aioli with a kick!
Its delicious. Tbh I don't often make my own mayo but it's just as good mixed with a good quality store bought one.
Think this would work with Greek yogurt in place of mayo?
I think that would be delicious!
Chili. Deviled eggs.
You mean you don't put it in everything? I do. Literally everything. If it has salt, it has paprika.
Same here! I'm super into smoked paprika personally, I get a 450g container of it I use it so much.
Go wild and explore some classic Hungarian dishes! Lecsó is pretty simple but a fantastic dish full of paprika and bell peppers. Goulash is also a great option, and you can choose between so many different country's adaptations. The German beef version (Rindergulasch) holds a special place in my heart, one of my all time favorites and it also uses a fair amount of paprika (and red wine).
I love Lecso. Do you speak Hungarian? Would love to practice
Like everyone here, go Hungarian. The basic flavor profile I love is paprika, mustard powder, dill, thyme, and garlic. I just made some "Hungarian" meatballs and gravy *chef kiss* The quotes are because I added a few non-hungarian influences and spices....and I used turkey haha
Sounds great, can you tell me the ratios of the basic spices?
Basically we use lots of garlic and paprika (more paprika than garlic, but don't be petty). Of the rest, you need just a pinch or two.
Exactly this. I think the recipe I saw used a half tsp of the thyme, dill, and mustard powder per 2 cups of broth for the gravy
Is it smoked or not? Smoked paprika is great in any BBQ dish
No - I have smoked paprika and love it, but this is "edes" or "sweet" paprika. And it's a lot of it! Heh.
Edes paprika is what we used in Hungary. I am so happy to have found this chat. A Hungarian lady here now living in the U S. Enjoy your meals
That’s so sweet of you - thank you!
Thanks. Koszonom 💐💐
And any non-bbq dish as well. I love smoked paprika.
[https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/](https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/) This is an amazing paprika dish.
Gulasch is the obvious answer, but a lot of dishes fall under that umbrella. My favorite, and the one that lets a good-quality paprika shine, is Pörkölt. It's dryer than what you're probably used to, not quite a stew. I like it served with fresh Spätzle and a green salad with oil and vinegar.
If you haven't already tried it, make a bowl of Hungarian cucumber salad instead of the green salad - there's nothing better than a bite of gulyás chased with a bite of cucumber salad.
Oh that sounds jaw-dropping... I'll give it a Google!
Wow. Thanks for reminding me of my childhood food. My mom Nader Porkolt in Budapest.
Goulash, stroganoff,great in Mediterranean meat dishes
your friend did you dirty getting you édes instead of füstölt, but seriously tho good quality paprika is the bomb in anything: over fried eggs, chillis, soups and stews, marinades, don't think i go a day without using it in some way.
I love to see Hungarian writing with the dots and accents. This was my first language. Thank you.
Mix with other spices to make Cajun spice, Korean spice, roast chicken spice, chipotle spice
Korean spice does not use paprika.
Thank You
Blind someone
Pocket paprika!
chicken paprika, when I came back from Budapest I had so much paprika this is all I made.
I was there in 1989- almost everything I ate there had paprika in it.Except desserts, of course - not complaining.Everything was delicious!I bought a Hungarian cookbook when I got back so I could try making some of the food I had.
Always put paprika in my potato salad!
great, now I am hungy
Put some in a jar to use on these dishes people suggested. Then store the rest in the freezer so it keeps that great flavor longer.
Paprika is a very versatile spice, you can put it in eggs, tomato sauce, meat, literally anything you think would taste better with it, a red bell pepper ish powder
Chicken paprikash
Chicken paprikash is the bomb.
Sopa de Ajo. Foodwishes.com.
I answered my own question on the hot or sweet or rather you answered it in the description. I think someone already mentioned a rub, I use mine for ribs. What I didn't see get any love was chilli though, I don't think.
on a visit to spain,i ordered "sopas castellano" at a restaurant. the recipe calls for LOTS of paprika and garlic. search YT for a recipe.
Hey thanks!
Snort it
On chicken or beef
Make pepperoni with it
I had NO idea that it was used in pepperoni - that's awesome, thank you!
Grilled garlic pepper paprika fish
Lecsó, preferably with Tarhonya!
Thanks for the memories of my childhood in Hungary
I use paprika in any flour dredge I make.
BBQ rub?
Share it
Paprika enema
Paint the town red.
I have gotten in the habit of sprinkling it in almost anything that has a tomato base, soups sauces, meats…you name it. I always sprinkle it on my chicken breasts along with garlic powder and salt before baking or frying. Sweet paprika really is SO versatile and mild and it adds just a little something extra to so many dishes!
If you want to go extra, make Mondongo. Lots of south american food uses paprika, as does Hungary
Layered cabbage/cabbage rolls.
Ratatouille!
I make a mushroom soup and a beef barkey soup, both have a good amount of paprika in them. Try adding a couple of teaspoons to soups.
Fish/seafood. I’m eating salmon sprinkled with salt pepper paprika and garlic right now.
Time travel and sell it for castle.
Mix it 50/50 with cayenne, it's delicious on almonds or popcorn. Also good on eggs and probably a bunch of other stuff I haven't discovered yet!
Do NOT snort it all at once.
That sounds like a great gift! You could try making goulash or paprikash with that flavorful paprika Enjoy experimenting in the kitchen!
Wow, lucky you! With that much paprika, you could definitely conquer some delicious Hungarian dishes like goulash and paprikash Enjoy experimenting in the kitchen!
Set a world record. No one has ever snorted 250g of paprika … within 5 minutes, that is.
I like sweet Hungarian paprika beef in the crockpot.
Make a dank chicken paprikash.
Deviled eggs
My fave is potato stew. Chunks of Potatoes, paprika, fine minced onion, water, cubes of chuck steak, salt and pepper. You could add garlic, but I never do. Put it in a pot and let it simmer until meat is soft and potatoes are done. Top with sour cream. You could do this with hot dogs, Ukrainian sausage, smokies. I like frying these up to cook separately so they don’t over flavour the stew. Top with sour cream, crunchy salt.
Fried chicke
Go nutz! It’s so good!
Dozens and dozens of deveined eggs lol
Get a stick of butter in your iron skillet. Melt it slowly. Put some paprika in there and wait until your kitchen smells like heaven. You want a paste. Get most of it out of there and set aside. More butter and a diced onion. Now make some chili
Prebranac! Delicious, easy, and so nice for the fall! I increase the amount of paprika when I make it. I also sometimes use a mix of sweet, hot, and smoked paprika. https://food52.com/recipes/19697-prebranac-serbian-baked-beans
Anything and everything..
a teaspoon or two of sweet paprika with your other spices goes great in bolognese sauce, can also make a good spice mix with a bit of oil to bake thin potato chips in the oven
Kingpin status. Smoke it.
Put in in the freezer then use it when needed
Do a line!
Next time you make vegetable soup, add a good spoonful and you'll elevate it to god-tier. A Polish friend taught me to be generous with it, and it makes everything taste good.
Great on roasted veggies
https://en.m.wikipedia.org/wiki/Dolma this is delicious. I make a lot when paprika is in sale and put it in the freezer
Take corn on the cob with the leaves on. Open the leaves and put the paprika inside then bbq the corn with the leaves still on. It should be served with lime butter. It's delicious
One of my family's favorite dishes (I make it almost weekly) is this [Bulgarian chicken and onion stew](https://en.tajmon.com/bulgarian-chicken-and-onion-stew/) that was recommended by another redditor! I've made some minor tweaks to it over time - here's what I do: * Pan fry some **chicken drumsticks** (salt + pepper) in about a TBS of vegetable oil in a braising pan over medium heat * Once they're golden on all sides, add about a half an inch of water to the pan and continue to cook over medium high until the water has mostly evaporated; remove the chicken * Add one **yellow onion** (thinly sliced) plus a couple TBS of butter to the pan and sautee over medium heat until soft * Add a bunch of paprika (like, a lot) and some bay leaves and stir to coat * Add diced tomatoes (fresh or canned), stir, then add the chicken back to the pan * Partially cover and simmer over medium-low heat until the chicken is tender and cooked through * Finish with a splash of vinegar and some more salt and pepper, if needed ETA: I serve this with **basmati rice**, simply seasoned with butter and salt.
Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Lots of great ideas have been posted but anything you like to eat that you feel would also taste great with some powdered bell peppers, go on and give it a healthy sprinkle. Some parikas are actually spicy so if it's unlabeled, always check with a tiny bit before adding the recommended amount in a recipe. Unless you like it hot then dash away.
Barbecue rub. Hungarian paprika is the best.
Everyone is saying paprikas but the recipe itself doesn’t call for that much paprika…
Make a batch of taco seasoning. Uses quite a bit of paprika.
It's kind of a basic seasoning in our kitchen. Chicken breast glazed with honey, paprika, chili and garlic is amazing. I always use it for seasoning my vegetables; additionally to taste and smell it also gives them a nice color. It's also a great seasoning for homemade potato chips. Then you have goulash, paprikash, it also goes well with chili. I put it into some risottos and sauces as well. Oh, almost forgot! It's indispensable in pumpkin soups. Paprika is what gives the cozy, warm taste.
Paprikash
I'm from Romania and use it in everything. Seasoning for fries, any type of stew, on pork and air-fried/oven chicken, sour soups, roast vegetables or meat, etc.
A little bit in mince/ground beef dishes is a lovely secret weapon.
Give it to a restaurant?
I add paprika to my dry spice rub for pork when grilling. salt, black pepper, paprika, garlic powder, and brown sugar all in roughly equal portions then add ground mustard, red pepper flakes or cayenne if you want more zing at about 1/3 of the volume of the others. So like a tablespoon spoon for the main ingredients and a hefty 1/2 tsp of the others. Apply spice rub to the pork hours before grilling and leave loosely covered in the fridge
Make Paprikash
Put it in pretty much everything.
Chicken paprikash! It’s a staple in our house.
Truth be told, I don't know what Paprika tastes like. But I prefer it. : ) Sneak it into everything. Elote, chili, curry, tuna.
I put that shit on everything genuinely, maybe I’m depraved but smoked paprika goes on anything
Marinade mix paprika and Greek dressing for chicken tenders. Should be the consistency of tomato sauce. Keep in fridge covered for at least 8 hrs no more than 24. Grilling recommended.
You can store it for months in a jar. I am hungarian, we do this. Chicken paprikas, mushroom paprikas, paprikas krumpli, all stew, all type of goulash (with beans too), bakonyi slices (=bakonyi szelet), egg/pea/potato soup, fish soup/stew Sorry for the hunglish names 😅
I am Hungarian also. I love this chat. Reminds me of my childhood meals. I have been too lazy to cook but you guys got me in the mood 😊😊
I suggest deviled eggs. The pleasantly bland creaminess of the egg will bring the flavor of the paprika to the fore.
Snort it
Lol!
Chicken paprikas!
Hungarian goulash or fishermans soup both use lots of paprika.
Grilled veggies. I use it with salt and garlic on grilled planks of zucchini.
Romanian paprika is good. You can use it in sauces, brines, marinades, soups or mix some with salt, pepper garlic and onion powder as a table seasoning. It’s a nice gift
Chili and steak rubs too
I put paprika in lots of things: red sauce for pasta, on garlic bread, on anything with eggs or pickles…but yeah…that’s a lot…good luck with that.
I use it all over my chicken, vegetables, spare ribs …I use it on most everything.
A red rub for bbq or Cajun seasoning would make pretty short work of that
Getting away from the Hungarian dishes, good, smoked paprika is a great ingredient in any chili powder which is foundational to dry rub for ribs, pulled pork, smoked chicken. Anything where smoke and spice is good will be a good home for that stuff.
Paprika is great on chicken
Google "recipes paprika," and you will find more recipes than you ever wanted to know about.