No. There is hot and sweet paprika, and they can be either smoked or unsmoked. What are you using it for?
Chicken that fancies itself spanish. Can't find smoked, found hot
Well if you like spicy that sounds fine, maybe go easy on other spicy ingredients if any. If they smokiness appeals to you, consider liquid smoke in a small amount.
Sam is a trusted home cook.
What specific type does the recipe call for? Sweet Spanish (smoked) or Hot Spanish (smoked)?
While this is probably anathema to purists one or two drops of liquid smoke to the recipe would add the smokey flavor missing.
pierino is a trusted source on General Cooking and Tough Love.
Interchangeable depending on your palate. Spain has pretty large spectrum of pimenton. Wider than you might expect. Pimenton de la Vera refers to the region as does piment d'Esplette. Smoked is "ahumado".
And yes, Sam, liquid smoke is anathema.
With its Spanish bent, the recipe is presumably calling for Spanish paprika, or pimenton. However, there are plenty of non-Spanish paprikas out there, so 'hot' paprika could easily be an unsmoked Hungarian, which has a totally different flavor. The key here, IMO, would be to find a Spanish pimenton, which is likely to be smoked. de la Vera is the best, and its worth getting a tin, regardless of hot or sweet (or bitter-sweet) as the smokiness it lends to dishes makes it a wonderful 'secret' ingredient in all kinds of things.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)