Spanish smoked paprika, or pimenton, is a traditional product made from the milling of various red pepper varieties, including ocales, jaranda, jariza, jeromin, and bola. This product is grown and produced exclusively in Extremadura, Spain. The peppers are smoked by the growers before being ground in ancient stone mills. This coarse ground pimenton has a smoky flavor with a pleasant warmth and a pronounced chili prickle. It is the main secret ingredient in Spanish charcuterie, such as chorizo sausages and lomo iberico. Spanish paprika can be used in a variety of dishes, particularly in paella, where it provides the base flavor. Add it to the oil as the rice fries for an authentic taste. Also suitable for stews and sprinkling on chicken breasts or pasta.
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