272 paprika recipes

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Microwave oven-fried chicken gives you a crisp, paprika-flecked crumb crust with no oil and no mess. Coated in seasoned bread and cornflake crumbs, it cooks in the microwave and tastes great hot or cold.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

Oven-baked battered scallops soak in garlic buttermilk, then bread crumb coat and bake hot at 500F until opaque. Restaurant-style fried scallop texture without the deep fryer.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.