The Smoky Truth: Unpacking the Traditional Craft of Pimentón de la Vera

Pimentón de la Vera: The Smoky Secret Behind Spain's Prized Paprika Madrid, Spain Domingo, a seasoned expert from "La Parada de las Especias," recently shed light on the intricate, traditional methods behind the renowned Pimentón de la Vera, a staple in Spanish cuisine. In a recent video, Domingo clarified a common misconception, stating, "Pimentón de la Vera is always smoked, despite what people think when they ask for sweet paprika. If you ask for Pimentón de la Vera, I will always give it to you smoked." The unique smoky flavor, a hallmark of this paprika, is achieved through a meticulous 15-day smoking process. "To be able to smoke it, they have to put it for 15 days in a shed with grates, placing the peppers above and oak and holm oak wood below," Domingo explained, referring to the abundant wood found in Extremadura, the region of origin. This lengthy process is crucial for obtaining the Denomination of Origin Protected (DOP) certification, ensuring its authenticity and quality. Domingo offered culinary advice, recommending Pimentón de la Vera for "strong, hearty dishes, such as legumes – lentils, chickpeas, beans, for example." He also shared a personal favorite, "In my house, we particularly use it to make baked rice." However, he cautioned against its use in certain dishes: "I would never use it to make paella because it dominates above all else." His insights highlight the versatility and distinct character of this beloved spice.

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