The Secrets of Spanish Smoked Paprika
Bursting with Unique Flavors that Blend Well with Many Foods
Mar 29, 2009
Becoming widely available in many parts of the world, smoked Spanish paprika -- Pimentón de la Vera -- is like no other spice. Vivid red, it is full of complex flavors that will layer your cooking with new delights. Smoked paprika is an essential, versatile spice for authentic Spanish cooking.
It comes in three types:
- sweet (dulce)
- bittersweet (agridulce)
- hot (picante), though the hot is not fiery when compared to some of the truly hot peppers
For many cooks, having just the sweet version on hand would be enough to experiment with.
Get the Real Thing: Pinentón
Do not be fooled by spice companies that add smoke flavoring to regular paprika – this is not even close to how Spanish smoked paprika is made, and this ersatz stuff should be avoided at all costs. Properly made, the peppers are dried slowly over an oak fire over several weeks and then finely stone ground. The amazing depths of flavor that result cannot be easily described, but seduce and intoxicate once on the tongue mingled with other foods.
Pimentón de la Vera was the first pepper spice granted a “Denominacíon de Origen”, or controlled name status. This means that no other varieties since 1993 may called pimentón. Look for the letters "D.O." to make sure that what you have is made from peppers grown in the La Vera region and processed according to the traditional method. Having the “real thing” is surprisingly not that expensive, and certainly worthwhile in the results.
Upon opening a can, jar or bag of smoked Spanish paprika, it may seem that the smoky scent will simply be overpowering in a dish. But this will not be the case: start with a teaspoon and increase to taste and see how beautifully it enhances, not dominates, food. Wines served with foods using smoked paprika can display nuances not noticed when drunk with other foods.
Ways to use smoked paprika are legion: roasted chicken, tomato-based dishes, barbecue sauces, meat rubs, roasted root vegetables such as potatoes, seafood and fish, sauces and dressings, goulash, guacamole, eggs, beans, corn, cabbage-family vegetables, gumbo, hummus, cheeses… the list goes on and on! Smoked paprika has found its way into the foods of the Mediteranian, both its north and south shores.
More Reading Plus Recipes
Slow Cooker North African Inspired Meatballs (uses smoked paprika)
Paprika the Mild Pepper (discusses other types of paprika besides smoked)
Smoked Paprika Roasted Chicken
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