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.
