Thanks Chile, I thought the Cayenne was the only "hot" spice in the dish. I appreciate the info.Yes a fresh, quality Paprika is going to have a spiciness/heat to it.
Spanish is considered sweet and spicy, Hungarian is hot and any kind can be smoked.
I'd cut the black pepper out, halve the Cayenne (hot) and go light on paprika.
Add cumin, a pinch of oregano, maybe some cilantro and a squeeze of lime.
Very nice Southwestern flavor profile.
Mike
