Widely regarded as one of the finest forms of smoked paprika in the world, pimentón de la Vera is so special that it has an internationally recognized Protected Designation of Origin status. This hot paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs, accentuating the heat and piquancy of the crushed red peppers. Because of the traditional methods used to produce it, pimentón de la Vera retains all of its crimson vibrancy and adds an intense punch of fiery flavor to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.
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 Chicken and Bean Paella
, our take on a Spanish classic that uses both sweet and hot varieties of paprika. Try this hot smoked paprika in our Piri Piri Chicken
—we love how it recreates the spice and wood-fired flavor in this South African dish. It is also ideal for elevating simple vegetable dishes such as our Cauliflower with Smoked Paprika, Honey and Sherry Vinegar
, which balances smoked paprika’s heat with rich sweetness. Or blend ½ to 1 teaspoon smoked Pimentón de la Vera Picante with 1 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, salt and fresh thyme or mint leaves to drizzle over roasted or grilled vegetables—this mixture also works great as a dip for crudités or warm crusty bread. We love the deep flavor and subtle heat of paprika so much that we have a full page dedicated to the spice
with more recipes to transform your cooking.