Smoked Paprika-homemade Recipe

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Smoked Paprika-Homemade

Diana Adcock


"After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz."

☆☆☆☆☆ 0 votes
5 Min
24 Hr
No-Cook or Other


3 1/2 oz
liquid smoke
18 oz
spanish paprika


1In a large mixing bowl slowly whisk together the paprika and liquid smoke.
2When totally incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
4Line a deep sided metal pan with foil and when your done grilling (whatever your grilling) place pan in grill on top grates for about 2 hours, letting the coals die-this is what I did and wow-amazing smell! I used a whisk to stir every 20-30 minutes.
5When completely dry/cool place in food processor-small batches and pulse to remove any small clumps.
6Pour back into your Paprika bottle, use at will.
724 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Spanish