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Smoked paprika is a really key ingredient in Spanish cuisine and Las Hermanas have been making the best since 1940 in the region of La Vera, just West of Madrid. This paprika is made by grinding ripe and dry peppers which have been smoked for 8-10 days with Holm oak and oak firewood. This oak smoking process gives Spanish Vera Paprika its delicious, unique flavour.
Recipes that use this ingredient:
Spanish Chickpea Stew with Fino Sherry and Roasted Peppers
Spanish Fish Stew with Cod and Mussels
Allergens: none
Ingredients: Dried smoked paprika 99%, sunflower oil.