For us, we discovered smoked paprika way later than necessary. A delicious Fajita recipe from Antoni Porowski introduced us to the truly remarkable flavor palette it creates. Or should I sy obliterates because you might not taste anything else or smell anything else except the smoked paprika. BUT, that’s ok trust us, because it is that good. Here is that recipe from Antoni linked because it is a life changing Fajita recipe and you will never make them another way again. https://www.itv.com/thismorning/articles/smoky-chicken-skillet-fajitas-antoni-porowski-recipe

Of course there is far more to use this spice with other than fajitas. We like to add it to our Indian dishes, chicken, asparagus, marinade, smoky chilis and stews! You can even use it in barbecue. Most people think that Hungarian Paprika is the main staple, most notable paprika on the market, but when shopping for smoked paprika, Spanish is what you want! It originated in Central Mexico in 1493. Later arriving in Spain in the 16th century it was produced for local cooking and consumption. It wasn’t introduced to Hungary until 1569. One of the best things about this spice is that a little goes a long way.