I know that many of our customers are loyal fans of the New York Times and that they recently read the little story about Spanish smoked paprika, or pimenton, in the Wednesday food issue. We were thrilled to see this product receive some well-deserved national press – we have been selling authentic La Vera smoked paprika for years and it is a very, very popular item in our store. In fact, some of our customers have mentioned to us that it is about time that a notable publication like the Times highlighted this terrific Spanish kitchen essential.
Many of our customers swear they could not live without their smoked paprika, and cannot now imagine how they got by before they discovered it. That’s how we feel, too. It is the only product in our store that I order by the gross ( 12 cases of 12 units ! )
We stock the type of pimenton that writer John Willoughby mentions in his article- the agrodulce – which has flavor and zip without being too sharp or bitter. We even manage to sneak a little of it into our Cooks Shop Here store blend chile powder which we call 5 Chile Pure Ground Chile Rub. We blend and mix this by hand from a tasty recipe that we developed which uses 5 types of pure ground varietal chiles plus a wee touch of crunchy Italian sea salt.
We do not add spices or garlic to our blend….we want the brawny, earthy delicious flavor of chile to shine, shine shine. The smoked paprika gives the blend that little something that makes it dyn-no-mite. So good with beef and pork – my mind is racing and my heart is beating faster even thinking about it.
Click here to for the smoked paprika: http://www.cooksshophere.com/products/pantry/spanish-ingred.htm
and here for the 5 Chile Pure Ground Chile Rub: http://www.cooksshophere.com/products/pantry/spices.htm