Pimentón de la Vera

Pimentón de la Vera

What it is

The peppers dry ten to fifteen days over smouldering holm oak in a two-storey drying house, the fire never touching them, until four fifths of their weight is gone. The story goes that the first seeds reached the Jeronymite monks of Yuste in the sixteenth century; the protected designation came only in 1996.

In the kitchen

Smoke and sugar both burn: take the pan off the heat, count a few seconds, then stir the powder into warm fat so it blooms without scorching. For a chorizo mix, count 20 to 30 g per kilo of meat.

Goes with

Chorizo Octopus Potato Chickpeas Olive oil Garlic

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Honeycomb tripe Lamb brain Ibérico lard (manteca ibérica) Pork cheek Judión bean Cod tongues

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