Ok Two foreign terms in this post for me...this penzy's I assume it's a store, is it a regional place? I'm from the northeast I've never heard of it. And smoked paprika? what is the benefit of smoked paprika over garden variety paprika? Where might one use it? Just curious :) thank you!

PS sorry if these are dumb questions.

Penzey's is pretty well nation wide...but no stores in New Jersey...but in New York, New Haven, Philadelphia, and Boston.
As for smoked paprika?? It's smoked....asking what's the benefit is rather like saying what's the benefit of ham over plain pork.
Linda c

Hmmm, I use paprika in a family recipe for chix paprikash and I'm not sure it would be improved by using smoked paprika. I get the where the difference with smoked might be discernible in a protein but where might it shine in usage as a condiment [over regular paprika]? Maybe in a goulash?

Still just feeding the curiousity in me. :) These nuances make us all better cooks yes? I'd love to see it in a recipe too.

Sands, here's Penzey's link..I have to "mail order"..I'd love to go in the store..but none near me!
Penzey's

The link below will give you a fabulous rub. (created for chicken but I use it on any meat!) and the BBQ sauce is the only BBQ sauce I make and use now. You are looking for the entry Smokey BBQ chicken with Smokey BBQ Rub and Bourbon butter.

Here is a link that might be useful: scroll down for my favorite use for smoked paprika

We finally got a Penzeys store close to me, if you call 60 miles close. I got a chance to go today and jumped on it. Lots of fun smelling all the spices. I even got DH to smell different ones and he admited each paprika was different. He liked the smoked paprika the best too. It has a very complex smoky smell but sweet too.

Terri - Thanks for the link. I picked up a copy of that Rub recipe at the store and going to use it on some salmon tomorrow.
Clare

Well, imho, smoked paprika does not add a barbecue flavor or even a smoked flavor to things... It's just a different type of paprika flavor. I like it in things that are long simmered. I do not care for it sprinkled on things at the end, but I have seen quite a few recipes that call for that. So, I may be in the minority on that front.

I have used it in cabbage rolls, goulash, chili, enchiladas, etc. Pretty much any place I would use regular - mild chili powder. I prefer to use paprika because chili powder has other spices mixed in. So, if I want a chili/red chile taste, I use paprika or smoked paprika. Those are the only two my grocery sells.

trsinc - You are right. What a disappointment, very little smoky flavor if any at all though the rub recipe is a good one. DH says I should put it in little bowls around the house for the aroma, he loves the smell.
Clare

thanks Ter I love a good rub [why am I channeling a perv today? are we without? hey where *is* Jesse??]

thx all I think I have a _little_ better understanding of smoked paprika. :)

I used the rub and the BBQ sauce on the Baby Backs I roasted in the oven lastnight..I just love it for so many things...not a "smoked" taste..just a good taste...good flavor!

In one of my few posts here, I cited a new recipe I tried using smoked paprika. It was really delicious:

SCALLOPS WITH SMOKED PAPRIKA WITH ORANGE COUSCOUS
Yield: 4 servings

For couscous:
4 t. olive oil
1/4 t. saffron threads, crushed
1 1/2 cups instant couscous (I used whole wheat couscous)
1/2 t. kosher salt
2 T. unsalted butter, diced
2 t. grated orange zest

For scallops:
1 1/2 t. smoked paprika
1 1/2 t. ground cumin
3/4 t. coarsely ground black pepper
1/8 t. ground red (cayenne) pepper
12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed
Olive oil
Kosher salt
1 T. chopped flat-leaf parsley
4 orange wedges

To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving.

To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture.

Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste.

To serve: Spoon a mound of couscous on each of 4 dinner plates; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating.

Source: St. Louis Post Dispatch

Lori

I bought a smoked Paprika at Marshalls that is so smokey and flavorful I ran back a bought the other 2 that were left on the shelf....the brand is LaChinata from Spain there website is www.lachinata.com I totally taste a major difference in food I make with this. I love it.

Lori- those scallops look yummy. Thanks for the recipe.

Eileen- What recipes did you use it in?

I am thinking there were so many spices in the rub recipe, so that is why I didn't tasted it as much.
Clare

I've switched to using smoked paprika in my five-peppers chili (canned green chiles, ground black pepper, ground paprika, ground ancho chiles and red pepper flakes). I keep the amount of each pepper small enough so it is not individually identifiable. Even in that context, the smoked paprika adds a very nice flavor note.

--Doug

I used it in chili,wing sauce and spanish food so far and Im impressed

I've just had potatoes with smoked paprika - scrub potatoes (don't peel), cut into bite-sized pieces and boil until cooked. Strain. Melt some butter and add preferred amount of paprika - pour over the potatoes and shake pan about to coat all pieces of potato. Tasty hot or room temperature!