Badia Paprika Spice, 4 oz

Ground sweet paprika — the red backbone of Spanish cooking. Mild, slightly fruity, with the deep color that turns rice golden-red and gives stews their signature warmth. This is the paprika that defines paella, chorizo seasoning, and patatas bravas sauce.

Common Uses

Stir into sofrito for paella valenciana and arroz con pollo. Rub onto chicken before roasting for pollo al ajillo. Bloom in olive oil for patatas bravas sauce, dust over deviled eggs, or whisk into romesco alongside almonds and roasted peppers. Essential in Hungarian goulash and chicken paprikash as well.

Cuisine Context

Across Spain, paprika is non-negotiable — it colors the chorizo, seasons the octopus in pulpo a la gallega, and tints the broth of fish stews along the coast. Hungarian cooks treat it with the same reverence, building entire dishes around its sweetness.

Pro Tip

Bloom paprika in warm oil for 10–15 seconds before adding liquids. It releases color and flavor fast — but burns just as fast, so pull the pan off heat the moment it goes fragrant.

Ships from Doral, FL.