Pimentón (Spanish Paprika)
A smoky or not, mild or hot spice made from a number of pepper
Flavor & Aroma
Native to the Americas and later Spain and cultivated in Spain.
Peppers are planted in the spring and harvested in the fall when fully ripened. Traditionally, the peppers are hand harvested and set out to dry in the sun. To get the smoky flavor, peppers are smoke-dried with oak wood on large drying racks over the fire and are turned daily for about 2 weeks.
1. Mix smoked sweet pimentón into Greek yogurt and use as a marinade for chicken thighs before roasting them in the oven.
2. Perk up flaked cooked cod with a few pinches of smoked sweet pimentón, mayonnaise, and lemon juice and serve with garlic bread.
3. Reduce fresh orange juice, smoked hot pimentón, and a couple of garlic cloves by half, strain, let cool, and use as a base for a salad dressing.
Corn succotash • Egg salad • Mac and cheese • Clam chowder • Lamb ribs • Gambas al ajillo • Patatas bravas