Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Spanish

Penzeys Smoked Spanish Paprika

Share:

Home Cooking 5

Penzeys Smoked Spanish Paprika

JC | May 17, 2005 10:28 PM

Just got a bottle and love it, used on Chicken and Talipia. For the Talipia I made a rub of 1/4 onion powder, garlic powder, chipolte powder, 1/2 pepper, salt and 2tsp smoked paprika.

Want to stay up to date with this post?

Feedback