With a uniquely smoky aroma, this Spanish hot smoked paprika (pimentón) also boasts a tangy, piquant kick perfect for adding a subtly spicy flavour to paella, stews, sausages, roasted or grilled meat and vegetables. It’s the one we use in our own paella. We love it.
El Angel paprika or pimentón has been carefully made in the Extremadura region of Spain by the same family since 1880. It is unique for the richness of its flavour and its unique aroma. Peppers are left on the vine until late in the season to allow their natural sugars to fully develop. After handpicking they are set out on the sun to dry slowly, then smoked over smoldering oak fires. The drying goes on very slowly for ten to fifteen days leaving the paprika with a fantastic, one of a kind, smoky flavour. Finally the dried peppers are ground in ancient stone mills into their powdered paprika form. As a result of its unique flavour, El Angel paprika brings something special to any dish in which it’s used. No other paprika comes close to matching its exceptional flavor. It is one of the small, often overlooked ingredients that is essential to recreating the authentic flavors of many unique Spanish dishes.This coarse ground pimentón is smoky with a pleasant warmth. With a deep red colour it is the not-so-secret ingredient in Spanish charcuterie, such as chorizo sausages and lomo iberico.
Also available: El Angel Sweet Smoked Paprika