Smoked Paprika And Rosemary Marinade Recipe

Infuse your tofu, chicken, lamb, cod, or salmon with the smoky depth of Spanish paprika and the fragrant herbaceousness of fresh rosemary! This New Zealand-inspired marinade, adapted from renowned chef Peter Gordon's recipe, is a flavor explosion. Perfect for grilling, roasting, or pan-frying, this marinade will elevate your dish from ordinary to extraordinary. Get ready for a taste of the world in just one bite!

Prep Time 5 mins
Cook Time 485 mins
Calories 2039.9 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Smoked Paprika And Rosemary Marinade 48

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Paprika And Rosemary Marinade

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Smoked Paprika And Rosemary Marinade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Smoked Paprika And Rosemary Marinade

  1. In a medium bowl, whisk together 2 tablespoons smoked paprika (ideally from Extremadura, Spain), 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh rosemary, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Add 2 lbs of tofu (or chicken, lamb, cod, or salmon) to the bowl. Ensure the food is fully coated in the marinade.
  3. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours).
  4. Remove the food from the marinade, reserving the marinade if desired. Discard any excess marinade before grilling, roasting, or pan-frying.
  5. Cook according to your preferred method until cooked through. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

30g

Fat

152g

Carbs

9g