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El Angel Hot smoked paprika

El Angel Hot Smoked Paprika Picante 75g

(2 customer reviews)

$7.95

With a uniquely smoky aroma, this ‘hot smoked’ paprika also boasts a tangy, piquant kick perfect for adding a subtly spicy flavour to paella, stews, sausages, roasted or grilled meat and vegetables.

In stock

Best Before: April 30, 2021

Description

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.

about the producer

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

Additional information

Weight .120 kg
Dimensions 6.5 × 5.5 × 8 cm

2 reviews for El Angel Hot Smoked Paprika Picante 75g

  1. Barton Rijsdijk (verified owner)

    Every pantry needs this, the gap between standard Australian ‘paprika’ and this is huge.

  2. Elyane Brightlight (verified owner)

    You can’t make Spanish food without pimeñton and this is an excellent one. It works really well for Mexican cuisine. I use the sweet version for Hungarian goulash

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