Spanish Rub

4.7 (13)
Spanish Rub

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.

Yield: about 1 cup
Active Time: 5
Total Time: 5


  • 6 tablespoons smoked paprika, (see Ingredient note)
  • 3 tablespoons regular paprika
  • 3 tablespoons dried cilantro
  • 3 tablespoons coarse salt
  • 1 tablespoon ground dried lemon peel
  • 1 1/2 teaspoons freshly ground pepper


Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
  • Ingredient note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at


Nutrition Per Serving

calories 4
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 1 g
protein 0 g
fiber 0 g
sodium 211 mg
potassium 33 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges free food

From EatingWell November/December 2008