pimentón

Pimentón, used in the previous recipe, is some kind of Spanish paprika. I thought it was just paprika until I learned there were two zones where they made pimentón DO (controlled region name). One, supposedly the best, according to my sources Pimentón de la Vera (I suspect that I could find other sources pointing to the other DO,Pimentón de Murcia, as best), and we bought a bote of each of the types: hot, bittersweet and sweet. All are deliciously smoked and you can use it in almost any recipes, as pointed by Mark Bittman. I use it on meats, salads, veggies “a la plancha”. And one can find it in Chorizo and other cured meats. I will certainly move with my three pimentóns!