Paprika is one of those things that most of us take for granted as a run-of-the-mill garnish, the fairly flavorless stuff we sprinkle on deviled eggs to give them a little added color. But real Spanish paprika is all about flavor. This stuff packs a punch. I shouldn't even call it paprika-this is Pimenton de la Vera.
All you have to do is open the tin to know you've got your hands on something special. Ask for a sniff, and we'll let you take a whiff. You can't miss the difference; the aroma is deep, intense, sweet, spicy, smoky. And the flavor is even better.
In a paprika-loving country like Spain, it's worth noting that Pimenton de la Vera is the premier paprika; Penelope Casas, who's written extensively and expertly about the foods of Spain, says, "I always take some home with me." If you want to bring some of the magic of Spanish foods into your kitchen, you'll want to bring some home with you, too.
La Vera is a small, out of the way, fertile agricultural area in western Spain, lying just to the south of the Sierra de Gredos mountains. I've yet to see it first hand, but they say the valley of La Vera is very beautiful, brightly green, lush with fruit trees and fields of finely flavored vegetables. The region is known for its exceptional Pimenton peppers, from which Pimenton de la Vera is made. Peppers are left on the vine until late in the season to allow their natural sugars to fully develop. After picking, they are set out in the sun to dry slowly, then smoked over smoldering oak fires, and finally ground into their powdered paprika form.
Try using a bit of Pimenton de la Vera in traditional Spanish sauces (like "Octopus with Paprika and Potatoes," from Penelope Casas' Tapas ). The full flavor of Pimenton de la Vera really does make a meaningful difference to the finished dish; it's one of those small, often overlooked ingredients without which Spanish dishes never develop the enticing, exotic flavors they have in their homeland. But don't be afraid to sprinkle it on simple stuff like potato salad or roasted chicken either. Put it on your deviled eggs, too-you'll have the most devilishy flavorful eggs around. Incredible aroma and even better flavor.