In Spanish, paprika has been known as pimentón since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura.Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Now, more than 70% paprika are planted and harvested from China origin.
Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
If you're worried about the difference in texture, you can turn your crushed red pepper flakes into powder. Simply place a good amount in your coffee or spice grinder and pulse.