44 Best Rated
Dishes with Paprika

Pernil is one of Puerto Rico's most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham. Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone.Expand

Memphis is also known as the Pork Barbecue Capital of the World. This barbecue style usually employs pork ribs and shoulders, although some restaurants still use chicken or beef. Dry rub ribs are typically seasoned with paprika and salt, giving them a rich red color, while wet ribs are usually brushed with a barbecue sauce. Combined with smoke and heat, the ribs develop a range of complex flavors during the barbecue process. When consumed on its own, the meat is often accompanied by a sauce consisting of slightly sweet vinegar and tomatoes, but pork can also sometimes get chopped and inserted into buns with mustard, vinegar, and coleslaw.Expand

Mojo rojo or red mojo is a flavorful Spanish sauce that is especially popular in the Canary Islands. It is believed that it has origins in Spanish cuisine, which was heavily influenced by the Moors. The sauce usually consists of olive oil, vinegar, sea salt, garlic, chili, cumin, and pimentón paprika. It is typically consumed with meat dishes and boiled potatoes.Expand

A true Argentinian asado is only complete with chorizo, a fresh pork (or beef or pork and beef) sausage seasoned with paprika, pepper, oregano, and garlic. It is briefly soaked in water and then grilled until the outside is charred, but the insides remain juicy. Still, chorizo sausage is nearly impossible to overcook thanks to its high-fat percentage. Chorizo is typically served as an appetizer and as a sandwich, inside a bread roll, smothered in chimichurri sauce. Expand

This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the Zagorje region, where turkey has been brought over from Italy by the Pauline Fathers in the 15th century. Specific breeding and growing conditions have led to the creation of an autochthonous Zagorje Turkey breed that is praised for its exceptional quality of meat. Mlinci, on the other hand, are best described as a cross between pasta and crispy, unleavened flatbread. The dough, made with flour, water, and eggs, is rolled into thin, wide sheets. Due to their dry texture and neutral taste, they are usually torn into smaller pieces and submerged in hot water to soften. Later on, they are mixed with meat drippings, which transforms this simple meal into a luscious side dish. Turkey with mlinci is a communal family meal, typically shared among a larger number of people. Traditionally, it is served as the main course during Christmas dinner.Expand

This pungent, acidic sauce is a specialty of the Canary Islands. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The sauce can be either red (mojo rojo) or green (mojo verde), depending on whether it is flavored with coriander or paprika. The red version is usually served with meat and potatoes, while the green one is paired with fish dishes. The name of the sauce is derived from the Portuguese word molho, which means sauce.Expand

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens. There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra. The dish was certainly created out of necessity, with ingredients once considered essential to every Portuguese household. To this day, two Portuguese cities - Miranda do Corvo and Vila Nova de Poiares - continue their dispute over the true birthplace of chanfana. Regardless of these differing opinions, this rich stew is enjoyed throughout Portugal and is typically accompanied by boiled potatoes.Expand

Sir i vrhnje is a favorite food of many Croatians, made by simply mixing fresh cottage cheese with sour cream. There are plenty of variations, so some like to add smoked paprika powder, salt, pepper, or minced garlic to make it taste even better. The dish is usually served for breakfast or as a light appetizer that can be paired with homemade sausages, bacon, sliced onions, or tomatoes. What was once a modest, humble dish is today an icon of Northwestern Croatian cuisine that can even be bought pre-made in many supermarkets, although the best sir i vrhnje is regularly sold at food markets.Expand

Gombapaprikás is a healthy vegetarian alternative to meat dishes. This Hungarian stew consists of mushrooms that are stewed with paprika powder, onions, tomatoes, garlic, flour, and sour cream. Once done, the dish is usually garnished with chopped parsley. Mushrooms in this creamy sauce are most often paired with nokedli dumplings, pasta, or rice.Expand

Šaran u rašljama is a traditional dish that is a specialty of the Croatian region of Baranja. It consists of a large carp that is placed in a divining rod and slowly cooked over a wood fire, giving it a unique smokiness and aroma. About ten minutes before the carp is fully cooked, it is sprinkled with salt and ground red paprika for extra flavor. It is recommended to serve the carp with spring onions, a potato salad, and a glass of white wine on the side.Expand