Smoked Sweet Paprika

Pellicano's Smoked Sweet Paprika

The Deep, Rustic Flavor of Oak Smoke

Pellicano's Smoked Sweet Paprika is a foundational spice prized for its complexity, vibrant color, and deep, rustic aroma. Unlike regular paprika, this variety is made from sweet Capsicum annuum peppers that are carefully dried over smoldering oak fires—a meticulous, age-old process. This traditional smoking imparts a flavor that is intensely smoky, earthy, and rich, transforming the sweet pepper notes into something deeply savory.

This finely milled spice is essential for both flavor and color. Its intense red hue comes from oleoresin paprika, ensuring that just a small amount adds a beautiful, professional finish to any dish. It is a dry rub hero and a critical ingredient in any recipe where a campfire-smoked flavor is desired without adding liquid smoke,

The Heart of Spanish and Global Cuisine

Smoked paprika is a versatile seasoning that is mandatory for several classic regional dishes:

• Spanish Classics: Non-negotiable for flavoring and coloring authentic Paella and for curing Spanish-style sausages like Chorizo and Salchichón.
• Barbecue Rubs: A core ingredient in savory dry rubs for ribs, brisket, and pork shoulder, where its smoky profile perfectly complements grilling flavors.
• Soups and Stews: Essential for adding depth to hearty European dishes like Hungarian Goulash and Spanish chickpea stews.
• Simple Boosters: Sprinkle over hummus, deviled eggs, or scrambled eggs for an immediate boost of color and smoky savory flavor.
• Oils and Fats: Briefly sauté in hot oil before adding liquids to enhance its color and flavor release.

Fun Fact: The La Vera Tradition

The world's highest quality smoked paprika comes from the La Vera Valley region of Spain, where this spice is known as pimentón de la Vera. Here, the peppers are dried slowly (sometimes up to two weeks) using the smoke from oak or sometimes holm oak wood. This slow, cool smoking process prevents the peppers from cooking while they dry, locking in the essential oils and moisture and yielding an unparalleled smoky intensity and deep color. Using authentic smoked paprika means experiencing centuries of Spanish culinary tradition.

Easy Recipe: Smoky Spanish Roasted Chicken Rub

This rub uses the smoked paprika as the primary flavor agent, ensuring the chicken skin is deeply colored and richly smoky.

Ingredients:

• 1 Whole Chicken (About 4 Lbs.)
• 3 Tbsp. Olive Oil
• 2 Tbsp. Pellicano's Smoked Sweet Paprika
• 1 Tbsp. Salt
• 1 Tbsp. Garlic Powder
• 1 Tsp. Black Pepper

Instructions:

1. Prep: Preheat your oven to 400°F. Pat the Whole Chicken completely dry with paper towels.
2. Rub: In a small bowl, mix together the Olive Oil, Smoked Sweet Paprika, Salt, Garlic Powder, and Black Pepper to form a thick paste.
3. Season: Rub the entire exterior of the chicken with the paste, ensuring every surface, including under the wings and legs, is thoroughly coated.
4. Roast: Place the chicken in a roasting pan. Roast for 70 to 90 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
5. Let the chicken rest for 10 minutes before carving to allow the juices to settle.

Ingredients: Paprika.