The precious powder is indispensable for many types of sausages such as chorizo, lomo (tenderloin), loin. It adds absolutely impeccable credibility taste for paella, in American cuisine as a condiment for barbecue pork, beef, lamb stews, kebabs and even spicy eggs!
Paprika is a good addition to the barbecue, it goes well with meat, poultry, vegetables, cheese, eggs, fish, seafood. Add paprika as the main spice to the goulash, soups, sauces, salads, eggs, rice, and ground meat. Paprika much better gives its flavor and color in hot fatty environment so better to dilute the required amount of paprika in the hot oil, and even better in the melted fat and a ready-made blend add to the main dish just until cooked. And in any case add paprika to almost cooked dish.
Cooking a hot meat dish - classic goulash (gulyas) and its version of Hungarian origin, thick meat goulash with potatoes - "Bogracs in Zakarpattya", you may still cook "Perkolt", "Tokani" or delicious "Paprikash" or fish soup "Halasle".