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Paprika Spanish

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  • Taste & Aroma

    Smoky, Sweet, Bitter

    Recommended Use

    Paella, Braised & Stewed Meat, Octopus.

    Pairs deliciously with:

    Roasted Potatoes, Spiced Almonds, Meatballs, Stews and Soups, Romesco Sauce

  • Origin & History

    Spanish paprika, or Pimentío is derived from dried sweet red chili peppers that are ground down into the well-known fine red powder. The unique flavour of Spanish Paprika is due how the peppers are dried - suspensed over a wood fire for a period of two weeks, which is what makes it different to other varieties of paprika.


    Spanish Paprika has always been used in the preparation of the classic Spanish dish, paella and the local well-known cold cut meat, chorizo. Today it is a very popular spice with it’s warm and smoky flavour infusing braised and stewed meat or in grilled octopus. To fully release its distinctive sweet yet spicy flavour, Spanish Paprika should not be used raw, but quickly heated in a splash of oil.

  • Ingredients

    Spanish Paprika



    Serving sizeξ

    14 x 1/2 Tsp

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