Paprika - Not a fan


 
J

Jimmy T

New member
New to the game, but I think I am not a fan of Paprika on my "stuff". Is this normal? I would like to try a few rubs without Paprika. Can someone point me in the right direction?
 
I've written probably many dozens of posts on this site alone about my dislike for paprika in rubs. Even the best paprika doesn't have a lot of flavor to start with. What it has, though, is far better suited to moist cooking (in liquids, especially those including dairy or fat), not, imo, dry heat cooking, especially over longer time periods - it tends toward flat or, worse, bitter.

You can simply sub a more flavorful chile (or a blend of two or more chilies) for the paprika in the recipe you're using. Ancho, guajillo, cascabel, aji amarillo, Aleppo - those and a few others are common for me.

Take a look at this and at this. And here and here (subbing guajillo for the paprika, which was how I made it though I didn't write it that way). Also this and this.
 
Thanks bud!
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You won't find it at retail much. You can buy whole anchos then toast and grind your own. (It's easy.) Or you can buy it on line.
 
My inlaws returned from a European trip last spring and brought me some AMAZING paprika (Sweet and Hot). That said I agree it's really just a filler in a rub. I do enjoy making a finishing "glaze" with it on grilled chicken, but any prolonged heat kills that great natural flavour.
 
I agree with Kevin. I've made that Wild Willy's rub from Smoke & Spice (i think that's what it is but I could be confusing rubs) and it's very heavy on the paprika. I can't say I like that too much. Going to try the ancho, which they sell around here at Vons, next time.

good luck!
 
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