Paprika and Fat Breakdown

35 years as a chef and restaurant owner and I've never heard of Paprika mentioned as a meat tenderizer. French Dressing, either the American version, (does sometimes call for Paprika) or the classic version, includes either lemon juice or vinegar. Either one is an acid, which will tenderize proteins.

Personal opinion...I doubt Paprika alone will do much to tenderize meat.

...and many chefs will say that high heat saute pans,or grills can burn/bitter paprika when added early.

I'm one of them

Paprika isn't a tenderize, at least that I've ever heard of.

I think the acids had more of an affect.

Paprika for me is about color more than flavor but a lot of rubs/ingredients have unique effects, so good to run tests and see for yourself.