Smoked Spanish Sweet Paprika
This popular ground pimenton’s true Spanish name is Pimenton De La Vera, dulce. These sweet red peppers, indigenous to Spain, are dried over an oak burning fire for weeks to produce a sweet, smoky flavor. The popularity of this paprika seems to be growing rapidly among chefs today and is used commonly in Spanish, Mediterranean and Middle Eastern cuisine.
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Used in dishes with chickpeas, spinach, potatoes, stews and beans, this adds just the right amount of smoky sweet flavor and great color. Try using it on beef, chicken, pork, fish, vegetables, potatoes, in chili powder or barbecue rubs.
Flavor of Smoked Spanish Sweet Paprika
These sweet peppers are dried over an oak burning fire for a smoky flavor that pairs well with most herbs and spices.
Uses of Smoked Spanish Sweet Paprika
Season beef, chicken, pork, and fish. Add to dishes with chickpeas, spinach, and potatoes. Try in stews and bean dishes. Mix in to chili powder and barbecue rubs.
Smoked Spanish Sweet Paprika Recipe
For 4-5 T of mix: Blend 1 1/2 T brown sugar and smoked paprika with 3/4 t salt and chili powder, 1/2 t pepper, dried garlic, and dried onion, and 1/8 t cayenne (optional)