Paprika recipes

Whoever had the idea to dry the pods of sweet red peppers and grind them to a powder was a genius. Thus are the origins of paprika, and we have Christopher Columbus to thank for bringing this spice to Europe from Central America, paving the way for a limitless wealth of paprika recipes from all over the globe, from Indian lamb kebabs to Cornish cheese fondue.

Being made from peppers, paprika has a strikingly red colour and comes in several varieties. It can be hot or sweet, smoked or unsmoked, and is often distinguished by where it was made, with Spanish paprika and Hungarian paprika being most popular in European countries.

Paprika is incredibly versatile and is a fantastic way to add sweet, peppery aroma to soups, stews and marinades. Paprika really comes alive when it's cooked, be it with meat, fish or vegetables, and is a firm friend of Indian and Moroccan cuisine, where it is often paired with aromatic spices such as cumin and cloves.

Try paprika in a spicy marinade, for example, Alfred Prasad's lamb kebab recipe, which combines paprika with raw papaya, garlic, chilli and fennel to create a high-impact marinade for lamb. Or sprinkle some on roasted potatoes, as Marcus Waring does in his roast beef recipe.

Smoked paprika is best reserved for dishes that work well with smoky flavours. Mackerel is a great contender, such as Simon Hulstone's mackerel pate. Or try it in a rich bean stew, such as Marcus Wareing's haricot bean recipe, served with monkfish.

Paprika recipes

Barbecued pork chop with apple and endive Marcus Wareing

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours
Serves:	4

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Bharwan paneer Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Campfire chilli and coffee con carne Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 10 minutes
Serves:	6

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Fondue with Cornish cheddar and root vegetables Nathan Outlaw

Course:	Other
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	2

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Cheese straws Nathan Outlaw

Course:	Canapé
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	8

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Grilled sardines with paprika mayonnaise Nathan Outlaw

Course:	Starter
Complexity:	Easy
Cooking Time:	35 minutes plus 1 hour marinating time
Serves:	4

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Kalonji Jhinga Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Mackerel pâté with pickled cucumber Simon Hulstone

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour
Serves:	4

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Mackerel rillettes Martin Wishart

Course:	Starter
Complexity:	Medium
Cooking Time:	30 minutes
Serves:	6

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Monkfish with chorizo crust and spiced beans Marcus Wareing

Course:	Main
Complexity:	Medium
Cooking Time:	50 minutes
Serves:	4

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Morston smoked kipper paté Galton Blackiston

Course:	Starter
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	6

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Pan-fried mackerel, chorizo-braised leeks and shallot crisps Marcus Wareing

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	2

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Peshwari kebab Alfred Prasad

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes plus marinating
Serves:	4

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Roast beef sirloin with mushrooms, brandy and roasted potatoes Marcus Wareing

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Sicilian arancini with arrabiata sauce Paul Ainsworth

Course:	Other
Complexity:	Medium
Cooking Time:	3 hours 20 minutes
Serves:	10

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Squid and mackerel burger with sweet potato chips Simon Hulstone

Course:	Main
Complexity:	Medium
Cooking Time:	1 hour 10 minutes
Serves:	4

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Spicy veggie tacos with guacamole Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	6

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Welsh goats' cheese and apple croustade Mary Ann Gilchrist

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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