SMOKED PAPRIKA
It’s the unmistakable taste of Spain: smoked paprika is earthy and pungent, with a deep crimson colour. If you haven’t cooked with it, you must. It’s the spice that gives chorizo, paella and romesco sauce their distinctive smoky flavour.
Like parmesan or champagne, smoked paprika has a certified Protected Designation of Origin (PDO). It’s produced in La Vera in Extremadura and only 17 companies make it, yielding 4.5m kilos annually.
Four varieties of red pepper ripened on the vine are hand-picked, then the peppers are laid out in a room with a small oak-wood fire. There, they slowly dry out and take on the flavour of the gentle smoke.
Though traditional methods are still used, the quality control at each stage is rigorous – the peppers are hand-turned each day by the farmers to ensure even drying, smoking for up to two weeks.
