20 Best Smoked Paprika Recipes

Smoked paprika deserves a spot in any spice drawer; it has an irresistible subtle smoky flavor. Here are the best smoked paprika recipes for using up a jar!

Smoked paprika recipes

Got your hands on some smoked paprika? Because get ready, you’ve got so many delicious recipes in store! Alex and I have been cooking with smoked paprika for years, ever since I lived abroad in Spain (it’s essential in Spanish cooking). It’s got a subtle smoky flavor, and adds a hearty meatiness to vegetarian and plant based recipes. It’s such a versatile spice that we think smoked paprika deserves a spot in all spice cabinets around the globe!

Looking for smoked paprika recipes to use up a jar of it? You’ve come to the right place. Here are all the most delicious ways to use it, from Spanish roasted potatoes to paella to romesco sauce! Ready to get cooking?

What is smoked paprika?

But first, what is smoked paprika? It’s similar to the more common Hungarian sweet paprika, but it’s Spanish in origin. It’s made up of dried pimiento peppers that that are smoked over a fire, then ground. Here’s something important to note:

  • Smoked paprika may be labeled as any of the following: pimentón, Spanish smoked paprika or sweet smoked paprika.
  • Avoid hot smoked paprika! It’s too spicy and not interchangeable.
  • Avoid sweet paprika or Hungarian paprika! It’s not smoky.

Where to buy smoked paprika?

You can find smoked paprika in the spice aisle in most grocery stores. Refer to the terminology above when you’re looking for it. You can also buy it online here!

And now…the best smoked paprika recipes!

Easy Paella with Smoked Paprika

Easy Paella with Smoked Paprika

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


One of the best smoked paprika recipes, this easy shrimp paella recipe with artichokes is simply stunning. Here’s how to make this traditional Spanish recipe!



  • 1 medium yellow onion
  • 4 garlic cloves
  • ½ pound raw deveined shrimp, shell on or off
  • ¼ cup olive oil, divided
  • 1 pinch oregano
  • 1 pinch red pepper flakes
  • 15-ounce can diced fire-roasted tomatoes
  • 1 ½ cups uncooked white arborio rice
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric (or 1 pinch saffron)
  • 1 teaspoon kosher salt
  • 3 cups vegetable broth
  • 3 cups baby spinach leaves, packed
  • 14-ounce can artichoke hearts, quartered
  • 1/4 cup frozen peas


  1. Dice the onion. Mince the garlic.
  2. In a large skillet or paella pan, heat 1 tablespoon olive oil over medium high. Add the shrimp and saute until just barely opaque, about 1 minute per side, sprinkling with 1 pinch each kosher salt, oregano, and red pepper flakes. Set the shrimp aside.
  3. In the same skillet, heat the remaining 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes. Add tomatoes and cook until all liquid is reduced, about 6 to 7 minutes. Stir in the rice, smoked paprika, turmeric (or saffron), and kosher salt for about 1 minute. Add the broth and spinach leaves and stir in the spinach so that it is covered by the liquid. Bring to a medium simmer; do not stir. (The goal is to slowly cook down the liquid through the rice without stirring, so make sure the heat is not too high.) Arrange artichoke quarters on top of the rice. While you wait, clean the kitchen, set the table, assemble a simple green salad or dessert.
  4. Cook until the rice is al dente and the liquid is fully cooked down, about 20 minutes. In the last 3 minutes, arrange the peas and cooked shrimp on top.
  5. After the liquid is mostly cooked out, remove from the heat and let sit for a few minutes (a little more of the liquid will absorb as it sits). Make sure not to leave on the heat too long or the paella may burn — though crusty bits on the bottom are both traditional and desirable! Serve immediately.


Note: A large skillet works for this recipe, but you can use a paella pan if you have it! We placed ours across two burners to get even heat. This recipe serves enough for 4, so if you make it for a date night you’ll also have leftovers!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: Smoked Paprika Recipes, Easy Paella, Paella Recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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