Smoked paprika

Flavour and aroma

smoky, sweet, rich, earthy. Smoky, sweet or hot pepper.

Heat

Very mild

Forms

ground

How to use it

• bloom in fat · Tadka (tempering) technique

  Warm in olive oil over low heat for 10–20 seconds before adding tomato or liquid; it burns quickly and turns acrid.

• use raw

  Sprinkle over potatoes, eggs, octopus (pulpo a la gallega) or hummus to finish.

• Chorizo, paella and patatas bravas
• Smoky stews and bean dishes
• Barbecue rubs
• Roasted vegetables and eggs
• Vegetarian dishes for a bacon-like note

Identifying good quality

Deep, brick-red powder with an unmistakable wood-smoke smell. Spanish tins say dulce (sweet), agridulce (bittersweet) or picante (hot); the DOP seal guarantees La Vera origin.

• Not to be confused with Paprika: Ordinary paprika is not smoked.
• Not to be confused with Chipotle chile (dried): Ground chipotle is also smoky but much hotter and earthier.

Origin and history

Origin: Spain, especially the La Vera valley in Extremadura and Murcia.. Grown and used: Produced mainly in Spain; used widely in Spanish cooking and in modern Western cooking..

Peppers reached Spain in the late 15th century. In the La Vera valley the damp autumn climate led growers to dry them over slow oak fires, producing pimentón de la Vera, now a protected designation of origin. It gives chorizo, sobrasada and many Spanish stews their colour and smoky flavour.

Commonly told; not firmly documented

In masalas, pastes and sauces

• Roasted red pepper hummusSauce2 g per batch
• Romesco sauceSauce1.1 g per batch
• Kansas City-style barbecue sauceSauce6.8 g per batch