20 Flavorful Smoked Paprika Recipes Irresistible

Smoked paprika is the secret weapon your kitchen has been missing—its rich, smoky depth can turn even the simplest dish into something extraordinary. Whether you’re craving cozy weeknight meals, vibrant vegetarian dishes, or crowd-pleasing appetizers, this spice delivers big flavor with minimal effort. Get ready to fall in love with its magic—here are 20 irresistible smoked paprika recipes that’ll have you reaching for that jar again and again!

Smoked Paprika Roasted Chicken

This smoky, golden-brown roasted chicken is a weeknight hero—simple enough for busy days but packed with bold flavor that feels special.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. Place chicken in a roasting pan or oven-safe skillet.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper. Rub all over the chicken, including under the skin.
3. Tuck 1 halved lemon into the cavity. Roast for 50–60 minutes, until the internal temperature reaches 165°F and the skin is crisp.
4. Let rest 10 minutes before carving. Squeeze the roasted lemon over the chicken for extra brightness.

The smoked paprika creates a gorgeous crust with a subtle campfire aroma, while the lemon keeps it fresh. Tip: For extra-crispy skin, pat the chicken dry again right before seasoning.

Smoked Paprika and Garlic Shrimp Skewers

These smoky, garlicky shrimp skewers are a breeze to throw together and pack a punch of flavor that’ll have everyone reaching for seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

1. In a bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp lemon juice.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15 minutes at room temperature.
3. Thread the shrimp onto skewers (about 4–5 per skewer).
4. Heat a grill or grill pan over medium-high heat. Cook the skewers for 2–3 minutes per side until the shrimp turn pink and slightly charred.
5. Sprinkle with 2 tbsp chopped parsley before serving.

The smoky paprika and garlic create a bold, restaurant-worthy crust on the shrimp, while the quick grill keeps them juicy and tender. Perfect for summer cookouts or a speedy weeknight dinner!

Tip: For extra zing, serve with a side of lemon wedges or a garlic aioli.

Smoked Paprika Spiced Sweet Potato Fries

These crispy, smoky-sweet fries are a game-changer—tossed in just the right blend of spices for a flavor-packed side or snack.

Ingredients:

• 2 large sweet potatoes, cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes with 2 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Toss again to distribute the spices.
4. Spread fries in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
5. Bake for 20 minutes, flip the fries, then bake another 10–15 minutes until crispy and caramelized at the edges.

The smoky paprika and touch of cayenne create a bold contrast with the sweet potatoes, while the high heat ensures maximum crispiness without deep-frying.

Tip: For extra crunch, broil for 1–2 minutes at the end—just keep a close eye to prevent burning!

Smoked Paprika Infused Beef Stew

This hearty stew gets a smoky depth from paprika, making it a cozy yet bold twist on a classic. Perfect for simmering low and slow on a lazy weekend.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 4 cups beef broth
• 3 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, chopped
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add beef and sear until browned on all sides, about 6–8 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until softened. Add 3 minced garlic cloves, 2 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir for 1 minute until fragrant.
3. Mix in 1 tbsp tomato paste, then pour in 4 cups beef broth, scraping up any browned bits. Return beef to the pot along with carrots, celery, 2 bay leaves, and 1 tbsp Worcestershire sauce.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender.
5. Discard bay leaves before serving. Taste and adjust seasoning if needed.

The smoked paprika melds beautifully with the rich broth, creating a stew that’s deeply savory with just a hint of warmth. Serve it over mashed potatoes for the ultimate comfort meal.

Tip: For extra smokiness, add a pinch of paprika just before serving.

Smoked Paprika and Honey Glazed Carrots

These sweet and smoky carrots are the perfect balance of cozy and vibrant—ready in under 30 minutes with just a handful of ingredients!

Ingredients:

• 1 lb carrots, peeled and cut into 1/2-inch diagonal slices
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet over medium heat, melt the 2 tbsp butter. Add the carrots and sauté for 5 minutes, stirring occasionally.
2. Stir in the 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook for another 8–10 minutes, tossing frequently, until the carrots are tender and glossy.
3. Remove from heat and sprinkle with 1 tbsp fresh parsley before serving.

The honey caramelizes into a sticky glaze, while the smoked paprika adds a deep, earthy warmth—no one will believe how simple this is!

Tip: For extra char, finish the carrots under the broiler for 1–2 minutes.

Smoked Paprika Spiced Lentil Soup

This hearty lentil soup gets a smoky depth from paprika and a touch of warmth from cumin—perfect for cozy weeknights when you want big flavor with little fuss.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tbsp smoked paprika, and 1 tsp cumin; cook for 1 minute until fragrant.
2. Add lentils, vegetable broth, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed. Serve topped with fresh parsley.

The smoky paprika and bright lemon make this soup anything but ordinary—it’s like a hug in a bowl with a kick!

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Smoked Paprika and Cumin Roasted Chickpeas

These smoky, crunchy roasted chickpeas are the ultimate snack—packed with bold flavor and ready in under 30 minutes!

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Pinch of cayenne pepper (optional)

1. Preheat oven to 400°F. Pat chickpeas dry with a clean towel—this helps them crisp up!
2. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and a pinch of cayenne (if using) until evenly coated.
3. Spread in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, shaking the pan halfway, until deeply golden and crispy.

The smoky paprika and earthy cumin create a warm, addictive flavor, while roasting gives the chickpeas a satisfying crunch that holds up for days.

Tip: For extra crispiness, leave the roasted chickpeas in the turned-off oven with the door slightly ajar as they cool.

Smoked Paprika Rubbed Pork Chops

These smoky, slightly sweet pork chops are weeknight magic—just a handful of pantry staples transform them into a showstopper.

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

1. In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper.
2. Pat pork chops dry, then rub both sides evenly with the spice mix. Let sit at room temperature for 15 minutes.
3. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply browned and an instant-read thermometer reads 145°F.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The sugar caramelizes into a glossy crust while the paprika adds depth without heat—perfect for those who love big flavor without the burn.

Tip: For extra smokiness, finish with a tiny sprinkle of flaky salt right before serving.

Smoked Paprika and Tomato Braised Lamb

This rich, smoky braised lamb simmers low and slow in a vibrant tomato sauce—perfect for impressing guests or treating yourself to a cozy weekend meal.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 1 tbsp honey
• 1 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the lamb in batches until browned on all sides, about 5 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add the onion and cook until soft, 5 minutes. Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
3. Pour in the diced tomatoes, 1 cup chicken broth, and 1 tbsp honey. Scrape up any browned bits, then return the lamb to the pot. Sprinkle with 1 tsp salt.
4. Cover and simmer on low for 2 hours, stirring occasionally, until the lamb is fork-tender. Garnish with parsley.

The smoked paprika adds a deep, almost charred sweetness that balances the tangy tomatoes—making every bite feel like a hug from your Dutch oven.

Tip: For extra richness, stir in a splash of heavy cream just before serving.

Smoked Paprika Spiced Deviled Eggs

These smoky, slightly spicy deviled eggs are a crowd-pleaser with their rich, creamy filling and a dusting of paprika for a pop of color and flavor.

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika, plus extra for garnish
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Fresh chives, finely chopped (for garnish)

Instructions:

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes. Drain and transfer to an ice bath to cool completely.
2. Peel the eggs, then slice in half lengthwise. Gently remove yolks and place them in a bowl.
3. Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon mustard, 1/2 tsp smoked paprika, garlic powder, cayenne (if using), salt, and black pepper until fully combined and creamy.
4. Spoon or pipe the yolk mixture back into the egg white halves. Lightly dust with extra smoked paprika and sprinkle with chives.

The smoked paprika adds a warm, smoky depth that pairs perfectly with the creamy filling—these disappear fast at parties!

Tip: For extra smokiness, try a tiny pinch of flaky sea salt on top just before serving.

Smoked Paprika and Herb Crusted Salmon

This salmon gets a smoky, savory crust with a blend of paprika and fresh herbs—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon dry, then brush evenly with 2 tbsp olive oil.
3. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp thyme, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Press the mixture onto the top of each fillet.
4. Bake for 12–15 minutes until the salmon flakes easily with a fork and the crust is fragrant.
5. Garnish with 2 tbsp fresh parsley and serve with lemon wedges.

The smoky paprika and herb blend creates a bold crust that locks in the salmon’s moisture—no fancy techniques required!

Tip: For extra crispiness, broil the salmon for the last 1–2 minutes (watch closely to avoid burning).

Smoked Paprika Spiced Cauliflower Tacos

Roasted cauliflower gets a smoky upgrade with smoked paprika and a quick char under the broiler, then piled into warm tortillas with all the fixings. Trust us, even meat lovers will be obsessed.

Ingredients:

• 1 large head cauliflower, cut into bite-sized florets
• 3 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small corn or flour tortillas, warmed
• 1/2 cup crumbled feta or vegan alternative
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F. Toss cauliflower with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated. Spread on a parchment-lined baking sheet.
2. Roast for 20 minutes, then switch to broil (high) and broil 3–5 minutes until edges are lightly charred, watching closely.
3. Brush tortillas with remaining 1 tbsp olive oil and warm in a dry skillet over medium heat, 30 seconds per side.
4. Fill tortillas with cauliflower, feta, and cilantro. Serve with lime wedges for squeezing.

The double-hit of smoky paprika and quick broiling gives these tacos a “grilled” depth without any fuss—perfect for weeknights when you crave big flavor fast.

Tip: For extra creaminess, add a drizzle of chipotle mayo (mix 1/4 cup mayo with 1 tsp adobo sauce from canned chipotles).

Smoked Paprika and Lime Grilled Corn

This smoky, zesty grilled corn is a summer game-changer—charred to perfection with a bold spice rub and a squeeze of fresh lime.

Ingredients:

• 4 ears of corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, mix the melted butter, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Brush the spiced butter evenly over the corn, coating all sides.
4. Grill the corn for 10–12 minutes, turning occasionally, until kernels are lightly charred and tender.
5. Squeeze lime wedges over the hot corn and sprinkle with cilantro (if using). Serve immediately.

The smoky paprika and bright lime create a punchy contrast that makes this corn irresistible—no boring butter-and-salt routine here!

Tip: For extra char, leave the corn on the grill for an additional 2–3 minutes, watching closely to avoid burning.

Smoked Paprika Spiced Black Bean Burgers

These smoky paprika-spiced black bean burgers are packed with bold flavor and a satisfying texture—no mushy patties here!

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced red onion
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh cilantro
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil (for cooking)

Instructions:

1. In a large bowl, mash the black beans with a fork until mostly smooth but with some texture remaining.
2. Add the panko, red onion, egg, cilantro, smoked paprika, cumin, garlic powder, and salt. Mix until fully combined.
3. Shape the mixture into 4 equal patties (about 1/2-inch thick).
4. Heat the olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, until deeply browned and crisp.

The smoked paprika gives these burgers a rich, almost meaty depth, while the crispy exterior keeps them from falling apart. Perfect for stacking high with avocado and chipotle mayo!

Tip: For extra firmness, chill the shaped patties for 15 minutes before cooking.

Smoked Paprika and Garlic Roasted Brussels Sprouts

These crispy Brussels sprouts get a smoky, garlicky upgrade that’ll make even veggie skeptics reach for seconds.

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1.5 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 3 tbsp olive oil, 4 minced garlic cloves, 1.5 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway, until deeply caramelized and crisp at the edges.
4. Drizzle with 1 tbsp lemon juice right before serving.

The smoked paprika adds a warm, campfire-like depth that pairs perfectly with the sweet, charred sprouts—no bacon required!

Tip: For extra crunch, sprinkle with toasted almonds or breadcrumbs after roasting.

Smoked Paprika Spiced Chicken Fajitas

These smoky, slightly sweet fajitas are a weeknight hero—ready in under 30 minutes but packed with bold flavor that tastes like it simmered all day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions

1. In a large bowl, toss chicken with 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a cast-iron skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until lightly charred. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 4–5 minutes, stirring, until slightly softened but still crisp.
4. Return chicken to the skillet, toss everything together, and cook for 1–2 minutes to meld flavors.
5. Serve in warm tortillas with fresh cilantro and a squeeze of lime.

The smoked paprika gives these fajitas a deep, almost caramelized richness—no grill required!

Tip: Let the chicken sit with the spices for 10 minutes before cooking to deepen the flavor (if you have time).

Smoked Paprika and Coconut Curry Soup

This cozy, aromatic soup blends smoky paprika with creamy coconut milk for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (14-oz) can full-fat coconut milk
• 3 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp smoked paprika, 1 tsp turmeric, and 1/2 tsp red pepper flakes, stirring for 30 seconds to toast the spices.
3. Pour in 1 can coconut milk and 3 cups vegetable broth, scraping up any browned bits. Add the sweet potato and chickpeas, then bring to a simmer. Cook for 15 minutes, stirring occasionally, until the sweet potato is tender.
4. Remove from heat and stir in 1 tbsp lime juice and 1/2 tsp salt. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh cilantro.

The magic here? Smoked paprika adds a deep, campfire-like warmth that balances the coconut milk’s richness—no fancy techniques required.

Tip: For extra creaminess, blend half the soup before adding the chickpeas.

Smoked Paprika Spiced Quinoa Salad

This vibrant quinoa salad is packed with smoky depth and fresh crunch—perfect for meal prep or a quick, flavor-packed lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lemon juice
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, smoked paprika, cumin, salt, and black pepper. Add the warm quinoa and toss to coat evenly.
3. Stir in red bell pepper, cilantro, and lemon juice. Gently fold in feta cheese (if using). Serve warm or chilled.

The smoky paprika and bright lemon create a bold contrast, while the feta adds a creamy tang—no bland grains here!

Tip: For extra texture, toss in toasted pepitas or sliced avocado just before serving.

Smoked Paprika and Lemon Roasted Potatoes

These smoky, citrusy roasted potatoes are the ultimate side dish—crispy on the outside, tender inside, and packed with bright flavor.

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway, until deeply golden and crisp.
3. Remove from oven and immediately drizzle with lemon juice, zest, and 2 tbsp parsley. Toss gently to combine.

The smoky paprika and zesty lemon create a bold contrast that wakes up even simple weeknight meals. Tip: For extra crispiness, space potatoes at least 1/2 inch apart on the baking sheet.

Smoked Paprika Spiced Chorizo and Bean Stew

This smoky, Spanish-inspired stew is a weeknight hero—packed with bold chorizo, creamy beans, and a touch of warmth from smoked paprika. It’s hearty enough to stand alone but even better with crusty bread for dunking.

• 1 tbsp olive oil
• 12 oz fresh chorizo, casings removed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup chicken broth
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chorizo, breaking it into crumbles with a spoon. Cook for 5 minutes until browned.
2. Add onion, garlic, and bell pepper. Sauté for 4 minutes until softened. Stir in 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp red pepper flakes; toast for 30 seconds until fragrant.
3. Pour in diced tomatoes, beans, and 1 cup chicken broth. Add 1/2 tsp salt and simmer uncovered for 15 minutes, stirring occasionally.
4. Remove from heat and stir in parsley. Taste and adjust salt if needed.

The magic here? The chorizo’s smoky fat infuses the broth, while the beans soak up all that spiced goodness—no fancy techniques required.

Tip: For extra depth, swap half the broth for dry sherry or deglaze the pot with a splash before adding liquids.

Conclusion

With so many delicious ways to use smoked paprika, this roundup is your ticket to bold, flavorful meals! Whether you’re craving smoky dips, hearty mains, or savory snacks, there’s something here for everyone. Try a recipe (or three!) and let us know your favorites in the comments. Loved this list? Share the smoky goodness—pin it on Pinterest for later!