Spanish paprika or pimenton comes from western Spain’s La Vera valley.  It differs from Hungarian paprika in that the chiles are dried over smoldering oak logs, giving them a smoky flavor.  It comes in three heat levels, dulce (sweet), agridulce (bittersweet) and picante (hot).  It is a key ingredient in paella, chorizo and many other tapas dishes.  In the United States pimenton isn’t always as available as Hungarian paprika but well work seeking out.  I purchase mine on amazon or from a local Sur la Table retail store.  Pimenton is fantastic on scrambled eggs, in chili on roasted potatoes or where ever you like a smoky flavor.  However, any type of paprika goes a long way so don’t be heavy handed it could over power your dish.

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