Ingredient

Sweet paprika Recipes

15 recipes with sweet paprika for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

15 recipes

Onion Rings with onion, flour and beer — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Onion Rings

A classic American appetizer that has conquered the world. The secret lies in the beer batter and the contrast of textures: a crispy golden shell and tender, almost caramelized onion inside.

25 min290 kcal4 serves

🌿Vegetarian⚡Quick

Obatzda with camembert, butter and cream cheese — Germany recipe

🇩🇪GermanyMedium

Appetizers and Sandwiches

Obatzda

Obatzda is the Bavarian beer-garden spread of over-ripe soft cheese mashed with butter, sweet paprika and onion, eaten on dark bread or torn off with a pretzel. It began as a way to use up camembert that had gone too far to serve in slices, and since June 2015 the name has carried an EU protected geographical indication: the finished spread has to be at least half cheese, built on camembert or brie. The work itself takes twenty minutes and needs nothing but a fork. What it does need is planning: an hour out of the fridge before you start so the cheese and butter are soft, and an hour back in it afterwards so the spread firms up.

20 min305 kcal5 serves

🌿Vegetarian🥑Keto⚡Quick

Carp with Vegetables with carp, carrot and onion — Poland recipe

🇵🇱PolandAdvanced

Fish and Seafood Dishes

Carp with Vegetables

A hearty Central European dish where carp is first seared to a golden crust, then slowly braised with potatoes, carrots and tomato sauce until the fish absorbs all the rich aromas of the vegetables.

90 min300 kcal4 serves

💪High protein

Krautpfanne (German Cabbage and Sausage Skillet) with smoked sausage, white cabbage and onion — Germany recipe

🇩🇪GermanyMedium

Meat Dishes

Krautpfanne (German Cabbage and Sausage Skillet)

Krautpfanne is a German one-pan supper: white cabbage cut into ribbons, onion and smoked sausage cooked down in lard with caraway and sweet paprika. Kraut is what cabbage is called in southern and eastern Germany and in Austria, and the pan takes its name from it. The sausage goes in first so that the fat it renders is what the cabbage cooks in, and the last few minutes happen with the lid off, which is where the browned edges come from. Two tablespoons of vinegar at the end keep it from sitting heavy.

30 min430 kcal4 serves

⚡Quick🌾Gluten-free💪High protein

Gyro with pork shoulder, Greek yogurt and cucumber — Greece recipe

🇬🇷GreeceAdvanced

Meat Dishes

Gyro

Gyros is Greece's best-known street food: thin slices of seasoned pork roasted until the edges turn crisp, served in warm pita with tzatziki, tomato and onion. The restaurant gyros is cooked on a vertical rotisserie — meat stacked in layers, spinning slowly, the outer crust shaved off in strips as it crisps. At home, the closest result comes from threading marinated pork pieces onto a vertical skewer propped over an onion half in a roasting pan, then finishing under the grill. The marinade is oregano, paprika, cumin, garlic, vinegar, and olive oil. The tzatziki is made from scratch and is not optional. The pork marinates for at least 4 hours, ideally overnight.

90 min820 kcal4 serves

💪High protein

Patatas Bravas with potato, olive oil and tomato — Spain recipe

🇪🇸SpainAdvanced

Vegetable and Mushroom Dishes

Patatas Bravas

Patatas bravas — literally 'fierce potatoes' — is one of the most ordered tapas dishes in Spain. The concept is simple: crispy fried or roasted potatoes served with a smoky, spiced tomato sauce called salsa brava and a drizzle of garlic aioli. The potatoes need two things to be genuinely good: a fluffy interior and a crisp exterior that holds up under the sauce. The baking soda trick in the parboiling water roughens the potato surface and dramatically improves crispiness whether you roast or fry. The bravas sauce is built on smoked paprika — pimentón de la Vera, the sweet-smoky Spanish kind — which is non-negotiable. The aioli is simply good mayonnaise with fresh garlic and lemon.

55 min380 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Chermoula with cilantro, parsley and garlic — Morocco recipe

🇲🇦MoroccoMedium

Sauces and Dips

Chermoula

Chermoula is Morocco's answer to chimichurri — a herb sauce built on cilantro and parsley, sharpened with lemon, warmed by cumin and paprika, cut through with raw garlic. It's used three ways in Moroccan cooking: as a marinade before cooking, a sauce spooned over at the end, and a condiment on the side. The fish version, where whole fish are stuffed and grilled with chermoula, is the most famous application. But it works equally well on chicken thighs, roasted cauliflower, fried eggs, grilled bread, or anything else that could use a hit of brightness. Make it in a food processor for speed, or by hand with a knife if you want more texture.

10 min140 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Zaalouk with eggplant, tomato and garlic — Morocco recipe

🇲🇦MoroccoMedium

Salads

Zaalouk

Zaalouk is a Moroccan cooked salad — eggplant and tomatoes slow-cooked together with garlic, cumin, paprika, and plenty of olive oil until they collapse into a thick, jammy paste. Not quite a dip, not quite a side dish. The Moroccan kitchen serves it alongside tagines, spooned onto bread, or as part of a mezze spread of small salads that open a meal. Charring the eggplant before cooking it is optional but does add a smoky note that the straight-cooked version lacks. It tastes better the next day, and keeps for four days in the fridge.

50 min145 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Harira with chickpeas, lentils and tomatoes — Morocco recipe

🇲🇦MoroccoAdvanced

Soups

Harira

Harira is a Moroccan tomato soup with chickpeas, lentils, a little lamb or beef and plenty of fresh herbs, thickened at the end with a flour-and-water slurry called tedouira. The name comes from the Arabic word for silk, after the velvety texture the tedouira gives it. Every Moroccan family has its own version, but the spine is always the same: tomatoes, chickpeas, lentils, fresh herbs, ginger, and warm spices. It is especially popular during Ramadan, when it is served at iftar alongside dates, hard-boiled eggs, and chebakia pastries. It is also eaten through the rest of the year, as a starter or as a meal in itself. A meatless version is common too.

110 min320 kcal6 serves

Chicken Tagine with Chermoula with chicken thighs, cilantro and preserved lemons — Morocco recipe

🇲🇦MoroccoAdvanced

Meat Dishes

Chicken Tagine with Chermoula

Chermoula is a Moroccan marinade — raw herbs, garlic, cumin, lemon, oil — and it does more work here than the tagine itself. The chicken sits in it overnight if you have time, or two hours if you don't. Either way, something changes in the meat. Then it goes into the pot with preserved lemon, olives, and onion, and cooks low and slow until it falls off the bone. No tagine pot required. A wide, heavy pan with a lid does the same job.

90 min455 kcal4 serves

🌾Gluten-free💪High protein🌶️Spicy

Rouille (Provençal Saffron Garlic Sauce for Bouillabaisse) with egg yolk, garlic cloves and saffron threads — France recipe

🇫🇷FranceMedium

Sauces and Dips

Rouille (Provençal Saffron Garlic Sauce for Bouillabaisse)

Rouille (literally 'rust' in French — for its rusty-red color) is a Provençal garlic, saffron and hot pepper sauce, the usual partner of bouillabaisse. There is no single canonical recipe: older versions are bound with soaked bread or a boiled potato, many modern ones with egg yolk. This one uses both bread and a yolk, with saffron for color and perfume and hot pepper (traditionally cayenne; piment d'Espelette is a milder choice). Spread on baguette croutons floating in fish soup, used as a dip for seafood, or as a sandwich spread. Active work is about 20 minutes; the finished sauce then rests for 30 minutes. Makes about 300 ml; a serving is about 2 tablespoons.

20 min240 kcal8 serves

⚡Quick🌶️Spicy

Bifana (Portuguese Pork Sandwich) with pork loin and papo seco rolls — Portugal recipe

🇵🇹PortugalMedium

Appetizers and Sandwiches

Bifana (Portuguese Pork Sandwich)

The bifana is the Portuguese sandwich of thin pork cutlets marinated in white wine with garlic, paprika and bay. The meat is fried, simmered in its own marinade and packed into a crusty roll with the sauce spooned over and a smear of mustard. This is the common home version with a wine marinade, not the exact sandwich of Vendas Novas or of Porto. The pork marinates for at least 4 hours, ideally overnight; that time is not counted.

40 min540 kcal4 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside sweet paprika across the archive. Pick one to drill deeper.

paprika onion garlic cilantro Greek yogurt tomato cumin flour egg cream cheese carrot smoked sausage