I buy the plain paprika at the Dollar store and spend the money on the good Hungarian smoked paprika. The cheap paprika is fine for dusting something to make it more appealing (like potato salad. deviled eggs) where the smoked paprika is to give a lovely flavor to a dish (grilled steak, pizza, baked chicken).

If I were determined to only have one type I'd go with non-smoked. But even without seeing the recipe I'd say it'll make a noticeable difference. I'd buy one of the small jars at the supermarket to try it.

There's a huge difference in taste between the two. If the recipe calls for paprika, go with the regular, non-smoked. The smoked stuff is great for barbecue, though.

I found this recipe that I'd like to try. I think I'm leaning toward getting the smoked. It seems as if the paprika is primary.

I wouldn't use the smoked until you make this once with regular paprika. Lemon and smoke?

For that dish, where it calls for 2 tsp, I think there will be a big difference between using smoked or "regular." If you make it, please let us know how it tastes as it looks like something we would like once the weather is cooler.

I use both, they are different, and we're only talking under $5 so I definitely think both have a place in the cupboard. But, if you can only have one, get non smoked, and a bottle of liquid smoke.

I'm confused, Ricky, you're the first one to mention lemon I think.

ETA - for some reason the linked recipe wasn't showing when I posted this. I looked several times!

Lemon is in the recipe, and yes, lemon with smoke. Spanish smoked paprika, the good stuff anyway, has a distinctive, stong flavor, but smoke isn't the foremost part of it. Sweet paprika would give you more color than flavor in this recipe. Get the smoked.

And then there's smoked sweet paprika and smoked hot paprika....... I'm going to go with sweet.

Love smoked paprika. Use it all the time in soups, stews and roasted veggies. It really adds depth and complements other herbs and spices. I also have sweet paprika in my cupboard but reach for the smoked way more often.

Deffo use the smoked. Buy quality. It isn't the same flavour as liquid smoke - or the only time I had it it was awful.... perhaps there is good and bad lol I always love to learn something new!

Agree with the posters above who say to use smoked. Plain paprika is just red dust.

This is a great topic Donna. I've never purchased smoked paprika, as I don't like liquid smoke, and I didn't want this to be the same. I think I'll buy a small amount from the Bulk Barn and try it.

jasdip, I never tried smoked paprika until last year and I also don't care for liquid smoke.. Smoked paprika is good stuff. Try it on baked sweet potato fries. :)

And to further confuse DH, who will be doing the shopping, now I see that there is also a "bittersweet" smoked paprika! I told him to cross it off his grocery list entirely and I ordered La Dalia brand smoked sweet at Amazon. It will be here Thursday, and I'm making the dish on Saturday. I only get to cook on the weekends, since DH works from home and insists that I shouldn't have to come home from work and work some more. My Prince Charming. So, I like to try to make new and different things when I do get to cook. This dish looks easy/simple, but sounds "special", as in, I think it will impress him, LOL.

The only time I use liquid smoke is when I parboil ribs before baking them in the oven, which is very seldom. I don't think I would like it in anything like this dish.

Another who loves smoked paprika but doesn't care for liquid smoke.

Ditto - SP is in the pantry, LS is not.

I'm aleays surprised when I see people say sweet paprika has little flavor. It's not the strongest spice out there but it definitely adds more than color, in my book.

I'd definitely use smoked paprika. That recipe sounds delicious.

I sometimes use smoked paprika or chipotle powder when I roast cubed butternut squash, carrots, or sweet potato "fries".

IMO, liquid smoke is nasty stuff.

Did I beat you too it, Donna? I liked it a lot, wife raved about it.

Notes:

I did the Jacques Pepin method - start skin side down in cold non-stock pan - which resulted in a crispy skin that lost some of its crisp while steaming in the oven. Next time I'll try it entirely stove-top, open skillet.

Yes to smoked paprika :) definitely yes!

I used light cream which was plenty rich.

Thanks for passing on the recipe; simple, delicious, will be repeated!

Foodonastump, thank you for testing the recipe for me! Good to know it was tasty. Looking forward to Saturday dinner!

FOAS, paprika loses its flavor more quickly than many other spices in my opinion, and its pretty delicate. I agree that sweet paprika has lovely flavor, but to be distinctive, it has to be the focus or be represented in quantity. I don't think two teaspoons even of fresh and flavorful sweet paprika would make an impact on that recipe. In Paprikash, where there's not so much competition of flavors, one would use around three TBSP of sweet paprika for the same amount of chicken.

I got to make this dish tonight. As soon as I opened the smoked paprika and inhaled, I was sold on that heavenly aroma. Oh my. I knew I would love dinner tonight. Foodonastump, I took your cue and finished it atop the stove. After adding the chicken back to the pan, I cooked it on low for twenty minutes more. The only disappointment was the spinach. I should have gone with my gut and not added the spinach until the chicken was done. I prefer it just wilted, not cooked so long. I will definitely make this again and I'll be looking for more ways to used the smoked paprika.

Yay! I didn't see how one could not love that aroma. Glad it worked out for you and that you have been introduced to another spice.

Donna I made it again Friday with the remaining chicken, stovetop. Having had the same reaction to the spinach, this time I added it just a couple minutes before serving. I wish I had posted... oh well there's always next time. Glad you found a new ingredient to enjoy!

I'm making this tonight. Was wondering about the spinach. I'll wait to add it near the end.

So you both prefer cooking it stovetop vs oven? Now I'm thinking I could have just thawed the skinless, boneless thighs instead of buying skin-on bone-in.

With skinless I don't see much difference between stovetop and oven. I forgot to add that the second time I also boned the thighs so that the skin would lay as flat as possible (won't cook more like in the oven.)

ETA - my cooking was interrupted the second time which affected the end result, so I can't definitively say whether I prefer stovetop. But I think I will.

Thought it was pretty good. I doubled the spinach and added it at the end after removing from the oven. Next time I may double the paprika and will try it with boneless, skinless thighs.

Thanks for sharing, Donna.

Bookmarking this recipe for a try!!! And yes, I love smoked paprika, and I avoid liquid smoke.