Condiment, not spicy, that is extracted by drying a very specific variety of red peppers, the Linneos, originating from Mexico, Panama, and Peru that Christopher Columbus brought to Spain and gave to the Catholic Monarchs as thanks for their help on the travels.
Although the first to appear, or to be worked on, was hot paprika, the reality is that today, especially in Spain, the most widely used is sweet paprika due to its versatility for all cooking and for all tastes. And that experience is not lacking, we have used it since the 16th century and it is present in our most emblematic recipes, if not, tell them about a good paella.
But paprika is not only for paella. Include it and you will notice the difference in your stews, those potent ones made from different legumes (chickpeas, beans, lentils…), and, of course, it cannot be missing in the preparation of the sausages that we are so excited about a good chorizo or a Mallorcan sobrassada always comes with its good dose of paprika.
And if you’re more of a fish person, then this is for you. Always add a little sweet paprika to the octopus, also to the turbot, and of course, to the cod. Yes or yes, this jar of paprika will conquer your heart.
It is the essence of many Spanish dishes, wherever you go, you will find it there. In addition, we make it easy for you and we take it home. What are you waiting for to get it?