Spicy smoked pimentón

How to Cook with Spicy Smoked Pimentón?

Spicy smoked pimentón is a key ingredient in many Spanish recipes. It is essential for seasoning dishes such as paella, patatas bravas, flamenco-style eggs, and gazpacho. It is also used to flavor grilled meats, stews, and sauces, adding depth of flavor and a spicy touch to culinary preparations.

Recipe Ideas for Cooking with Spicy Smoked Pimentón

• - Patatas Bravas: Prepare roasted or fried potatoes, then coat them with a homemade tomato sauce enhanced with a spoonful of spicy smoked pimentón. Add a touch of garlic and sweet paprika to balance the heat;
• - Spicy Risotto: Add a pinch of spicy smoked pimentón at the beginning of cooking when sautéing the onions for a risotto.
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The Heat of Spicy Smoked Pimentón

This spice stands out for its spicy and smoky flavor, enhanced by woody notes. Its intense aroma recalls the traditional oak wood smoking process, giving it a unique taste identity. With a deep red color, it brings an appetizing hue to various culinary preparations. With a moderate intensity of 3/10 on the spiciness scale, it offers a perfect balance between mildness and character.

Spanish Expertise

Originating from the La Vera region in Extremadura, at the heart of the Gredos mountain range in Spain, pimentón benefits from a temperate and humid microclimate, ideal for its cultivation. This region is renowned for producing high-quality pimentón, protected by a Protected Designation of Origin (PDO).

La Vera Pimentón: A Spanish Heritage with Smoky Flavors

Introduced to Spain in the 16th century after the discovery of America, chili quickly became a staple in Spanish cuisine. The traditional drying and smoking method using green oak wood, specific to the La Vera region, gives pimentón its unique taste and distinctive aroma.

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