📝 About This Recipe
Originating from the fertile La Vera valley in Extremadura, Spain, this deep crimson spice is the soul of Spanish gastronomy. Unlike standard paprika, Pimentón de la Vera is defined by a slow, 15-day artisanal smoking process over Holm oak wood, resulting in a complex, earthy aroma and a lingering warmth. This recipe guides you through the traditional method of transforming fresh peppers into a potent, smoky powder that elevates everything from chorizo to simple roasted potatoes.
🥗 Ingredients
The Peppers
- 5 pounds Fresh Jaranda Peppers (Firm, ripe, and deep red; may substitute with red Anaheim or Fresno if unavailable)
- 2 pounds Fresh Jariza Peppers (Adds a subtle sweetness and body)
- 1/2 pound Dried Jeromín Peppers (Optional, for a 'Picante' (spicy) heat profile)
Smoking Fuel
- 10-15 pieces Holm Oak Wood Logs (Seasoned; provides the authentic 'Vera' flavor profile)
- 4 cups Oak Sawdust (Used to maintain a steady, low-temperature smolder)
Processing & Preservation
- 1 teaspoon Sea Salt (Acts as a natural desiccant during the final grind)
- 1 tablespoon Extra Virgin Olive Oil (Optional; a tiny drop helps stabilize the color during storage)
👨🍳 Instructions
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1
Thoroughly wash the fresh peppers and pat them completely dry with lint-free towels. Any residual moisture on the skin can lead to mold during the long smoking process.
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2
Using a needle and heavy-duty kitchen twine, string the peppers together by their stems, leaving about an inch of space between each pepper to ensure maximum smoke circulation.
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3
Prepare your smoker or 'secadero' (drying house). If using a home smoker, set it to the lowest possible setting. The goal is 'cold smoking' where the temperature never exceeds 100°F (38°C).
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4
Ignite the Holm oak wood. Once a small coal bed is established, cover it with oak sawdust to suppress flames and create a thick, cool white smoke.
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5
Hang the pepper strings at least 3-4 feet above the smoke source. In the La Vera tradition, the peppers sit on a wooden grate above the fire, but hanging ensures even exposure.
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6
Smoke the peppers continuously for 10 to 15 days. Every 24 hours, gently turn or rotate the strings to ensure the smoke reaches every crease of the fruit.
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7
Monitor the texture: the peppers are ready when they have lost 80-90% of their moisture, appearing shriveled, brittle, and dark burgundy in color.
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8
Once fully smoked and dried, remove the peppers from the heat and allow them to cool completely in a dry, low-humidity environment for 24 hours.
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9
Remove the stems and the majority of the seeds. For a milder 'Dulce' flavor, remove all seeds; for 'Picante,' leave the seeds of the Jeromín peppers intact.
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10
Tear the dried pepper husks into small pieces and place them in a high-powered stone mill or a heavy-duty spice grinder.
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11
Grind the peppers in short bursts to avoid overheating the powder. Overheating can scorch the delicate oils and turn the flavor bitter.
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12
Pass the ground powder through a fine-mesh sieve. Any larger pieces should be returned to the grinder for a second pass until the texture is silky and uniform.
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13
Mix in the sea salt and the optional drop of olive oil to lock in the vibrant red hue and provide a hint of luster.
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14
Transfer the finished Pimentón to airtight tin containers or dark glass jars. Store in a cool, dark place away from direct sunlight to preserve the volatile aromatic compounds.
💡 Chef's Tips
Patience is your primary ingredient; rushing the drying process with high heat will cook the peppers rather than curing them. Always use Holm oak (Encina) if possible, as its smoke is sweeter and less acrid than hickory or mesquite. If you live in a humid climate, use a dehydrator for the final 2 hours of the process to ensure the peppers are 'cracker-dry' before grinding. Wear gloves and a mask when grinding the peppers, as the fine dust can be extremely irritating to the eyes and lungs. Check the freshness by the aroma; high-quality Pimentón should smell like a campfire in a forest, not like dusty hay.
🍽️ Serving Suggestions
Whisk into extra virgin olive oil and drizzle over 'Pulpo a la Gallega' (boiled octopus and potatoes). Rub onto a pork shoulder along with garlic and oregano for an authentic Spanish adobo. Stir a teaspoon into a classic Paella during the last minute of sautéing the sofrito. Dust over deviled eggs or hummus for a sophisticated, smoky finish. Pair with a glass of bold Tempranillo or a dry Manzanilla Sherry to complement the earthy notes.