mezzomediSmoked paprika
Smoked paprika (Pimentón) smoked with oak wood, deeply smoky and fruity, Iberian base.
Smoked paprika is a spice obtained from dried and smoked red peppers, offering a rich, slightly sweet flavor with deeply smoky and woody notes. Its fine powdered texture dissolves easily in sauces and marinades. It is a fundamental ingredient in Mediterranean cuisine, particularly in Spain and Hungary, bringing vibrant red color and aromatic complexity to dishes.
Best pairings
Red bell pepper Classic86%Identical base (paprika) with roasted red pepper, doubly flavorful and typical of Spain (pimentón de la Vera).
Octopus Classic85%Octopus and smoked paprika, for pulpo a la gallega.
Tomato Classic84%Essential pairing: smoked paprika elevates tomato sweetness in Mediterranean stews.
Chorizo Classic83%Smoked paprika in chorizo, the Iberian signature.
Potato Classic82%Patatas bravas: potatoes with smoked paprika.
Eggplant Aroma bridge80%Smoked paprika extends the smoky note of grilled eggplant.
Chickpea Classic80%Smoked paprika and chickpeas in stews.
Egg Classic80%Smoked paprika on eggs and shakshuka.
Onion Classic80%Caramelized onion amplifies the smoky note; a base for all sofritos and tagines.
Garlic Classic79%Garlic and smoked paprika form the aromatic base of Mediterranean cuisine foundations.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with smoked paprika?
Smoked paprika pairs especially well with red bell pepper, octopus, tomato, chorizo and potato. Identical base (paprika) with roasted red pepper, doubly flavorful and typical of Spain (pimentón de la Vera).
What can I substitute for smoked paprika?
If you don't have it, try: paprika, aleppo pepper, cayenne.