Use a chef's knife and cutting board to carefully cut the watermelon into roughly 1-inch chunks, removing the skin and seeds. Measure out 1 large watermelon and prepare the pieces.
Place the watermelon chunks into a heavy-bottomed saucepan or cast iron skillet over medium heat. Cook, stirring occasionally, until the watermelon begins to release juice and turns slightly translucent, about 5-7 minutes. Observe for bubbling and a deepening pink color.
Add sugar, smoked paprika, and a pinch of salt to the pan. Stir until the sugar dissolves completely. Continue cooking, stirring frequently, until the mixture thickens and becomes deeply colored, approximately 10-12 minutes. Look for a glossy, jam-like consistency and reduced liquid.
1 large watermelon
Raise the heat slightly to medium-high. Cook the mixture until the edges begin to char lightly and emit a smoky aroma, about 2-3 minutes. The texture should be sticky and glossy with visible caramelized spots.
Remove from heat and allow the spread to cool slightly in the pan for 5 minutes. Then, transfer to a sterile jar or container. The final spread should be thick, sticky, and glossy with a vibrant pink hue. Serve once cooled.
