Spanish Paprika

Pellicano's Spanish Paprika

Deep Smoke and Rich Red Color

Pellicano's Spanish Paprika is a distinct spice prized for its unique production process: the peppers are slowly dried and smoked over burning oak wood for several weeks before being ground into a fine powder. This process gives the paprika a signature, intense woodsy, smoky flavor that cannot be replicated by adding smoke flavor to standard paprika.

The flavor profile is deep, rich, smoky, and slightly sweet, with minimal heat (unless a "hot" variety is specified). The spice provides a profound savory base for stews and braises, while also adding an immediate, authentic color and aroma when used as a finishing spice. It is the defining spice of many Iberian and Mediterranean dishes.

Essential for Spanish and Mediterranean Cooking

Spanish Paprika is one of the most critical foundational spices in Western European cuisine, essential for both flavor and color:

• Paella: A mandatory component in paella and other Spanish rice dishes, where it infuses the rice with its rich color and signature smoky aroma.
• Chorizo and Cured Meats: Used heavily in the curing process for Spanish sausages like chorizo, giving them their deep red color and smoky depth.
• Soups and Stews: Provides the essential smoky base for hearty dishes like Fabada (bean stew), Patatas Bravas sauce, and goulash.
• Dry Rubs: Mix into dry rubs for chicken, pork shoulder, and ribs to deliver a robust, authentic barbecue flavor.
• Finishing Oil: Stir a pinch into warm olive oil and drizzle over hummus, eggs, or roasted vegetables for a professional, aromatic finish.

Fun Fact: The Tradition of Pimentón de la Vera

The unique, powerful flavor of true Spanish Smoked Paprika comes from the Pimentón de la Vera designation, an area in Spain's Extremadura region. The peppers are not sun-dried like most paprika. Instead, they are slow-smoked in tiered drying sheds over oak or holm oak wood for 10 to 15 days. This traditional, continuous smoking process dehydrates the peppers while infusing them with the wood’s phenolic compounds, creating the unmistakable, consistent smoky flavor that distinguishes it from all other paprikas.

Easy Recipe: Spanish Smoked Paprika Chicken and Chickpeas (Serves 4)

This simple, one-pan dish uses a generous amount of Spanish paprika to create a rich, smoky, and flavorful sauce that defines the meal.

Ingredients:

• 1.5 Lbs. Boneless, Skinless Chicken Thighs (Cut into 1-inch pieces)
• 2 Tbsp. Pellicano's Spanish Paprika
• 1 Tsp. Salt
• 1/2 Tsp. Black Pepper
• 1 Tbsp. Olive Oil
• 1 Yellow Onion (Diced)
• 3 Cloves Garlic (Minced)
• 1 (15 Oz.) Can Chickpeas (Drained and Rinsed)
• 1 (15 Oz.) Can Diced Tomatoes (Undrained)

Instructions:

1. Season Chicken: In a bowl, toss the Chicken Thighs with 1 tablespoon of the Spanish Paprika, Salt, and Black Pepper.
2. Sauté Aromatics: Heat the Olive Oil in a large skillet over medium heat. Add the Onion and sauté for 5 minutes until soft. Add the Minced Garlic and cook for 1 minute until fragrant.
3. Bloom Spice: Stir in the remaining 1 tablespoon of Spanish Paprika. Cook for 30 seconds until fragrant—this step is crucial for deepening the smoky flavor.
4. Simmer: Add the Seasoned Chicken, Chickpeas, and Diced Tomatoes (with liquid). Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
5. Serve hot over rice or crusty bread.

Ingredients: Smoked Paprika.