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The paprikas used to make this powder are smoked over oak timber. The product comes from the province of Alicante. It is delicious in tapas, gazpacho and guacamole, with white fish, egg dishes and fried potatoes. Add the powder at the end of the cooking process to avoid it going brown and bitter.

Recipe tip: combine two tablespoons of smoked paprika powder, ½ teaspoon of salt, the juice of a lemon and some flour. Rub this onto the fish, allow to marinate briefly, then fry the fish in olive oil until golden brown.

  • Smoked paprika