Smoked paprika (pimentón) — Spanish red pepper sun-dried then smoke-dried over oak. Sweet, bittersweet, or hot varieties; the signature of chorizo and paella.
Where it comes from
Pimentón — Spanish smoked paprika — is made from peppers slowly dried over oak fires in La Vera, Extremadura, the technique that gives it its deep smoky character.
In the kitchen
It colours and flavours chorizo, paella, patatas and rubs with sweet or hot smoky warmth.
Across cuisines
Serbian
Smoked paprika — used for the smoked-meat-and-bean dishes; Vojvodina sausage tradition.
