Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika

$9.31 $10.95 (15% OFF)

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This hot paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.

Ingredients: 99% dried smoked pepper, sunflower oil Allergens: Gluten-free

Gluten Free

Net weight: 70 grams
Place of origin: Spain

Las Hermanas Pimentón de la Vera is best used in dishes where its flavor can shine, either cooked into dishes or as a finishing touch. It is absolutely transformative in dishes such as Paella or the classic dish of braised chickpeas with wilted spinach. The rich, warming flavor of this smoked paprika is also great for adding a smoky barbecue note to all manner of meats. Or dust it over roasted or grilled fish, scallops, shrimp or squid, and finish with a drizzle of extra-virgin olive oil, a squirt of lemon and a sprinkling of coarse salt—Pimentón de la Vera Dulce complements the natural sweetness of these delicate meats. We love the deep smokiness and subtle heat of paprika so much that we have a full page dedicated to the spice with more recipes to transform your cooking.

We're big fans of using this paprika raw, adding a pinch along with a squirt of lemon and coarse, crunchy salt over the simplest of dishes.

Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika

$9.31 $10.95 (15% OFF)

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Widely regarded as one of the finest forms of smoked paprika in the world, Spanish pimentón de la Vera is so special that it has an internationally recognized Protected Designation of Origin status.

The method for preparing this smoked paprika goes back centuries: Every September, peppers of varying heat are hand-picked by the locals in La Vera before being slow-dried at around 95°F over smoldering holm oak logs for two weeks, which draws out their moisture while maintaining their original flavor and contributing smoky notes. The peppers require daily turning by hand and then are pulverized by traditional stone mills.