My mother used to make Chicken Paprikas when I was a little girl, using by Hungarian grandmother's recipe. My mom would buy her paprika at the neighborhood grocery store-- I think it was made by Durkee. The Paprikas was very flavorful, and yielded a bright reddish-orange sauce.
I decided to make it the other day. I had a container of Szeged Hungarian Paprika in my fridge that I used for other recipes. I admit, the can had been in my fridge for awhile.
The dinner was delicious, but it didn't look or taste like my mom's. The sauce was much more mild, even though I added about double the amount of paprika, and the sauce was not that wild red-orange color- it was brownish.
I researched paprika a bit online and learned that Spanish paprika is very common. I'm wondering if my mom used Spanish paprika, possibly because that's what the grocery store carried??
My grandmother and my mother have both passed away, so I can't ask them. So I'm wondering:
1. If a spice can of Paprika does not specify what type it is, does that mean it's Spanish Paprika?
2. Does most Chicken Paprikas have a brownish or a red sauce?
3. Was my Paprikas milder in flavor due to the nature of Hungarian Paprika, or did it lose a lot of its flavor because my can wasn't brand new?
Thx for your help with this!
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