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. This sweet 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.
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. The rich, warming flavor of this smoked paprika is also great for adding a smoky barbecue note to all manner of meats; try it for our Nigerian Beef Suya
. 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.