Our Spanish Smoked Hot Paprika is also known as Pimenton de la Vera Picante. It’s a popular ingredient in many Mediterranean recipes, and essential to Spanish cuisine. The peppers are dried slowly over an oak-burning fire for several weeks for a hot, smoky flavor. Use it to make truly wicked devilled eggs or try it on sauteed spinach or grilled baby octopus. It’s also a great addition to garlic-flavored mayonnaise, which can then be used as a spread for grilling chicken or fish. Ingredients: Paprika.
This has almost started to replace my cayenne pepper, as I can't resist adding that smoky addition to grilled meats and veggies--even though the grill adds smokiness, this hot paprika is the icing on top of the cake and adds a little more of a flavor profile.
I used this paprika in a rub for smoking pork chops and it was fantastic. It added great depth of flavor and a nice quantity of heat.
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