La Dalia Hot Smoked Paprika (800g)

La Dalia Hot Smoked Paprika

La Dalia Hot Smoked Paprika brings the intense, sun-kissed vibrancy of Spain’s La Vera region to your table in every tin. Made from handpicked, ripe red peppers, this paprika is slowly cured using oak wood smoke for over a fortnight, producing a richly coloured, silken powder with robust heat and deep, lingering flavour. Hot Smoked Paprika, the picante style, is favoured by passionate cooks seeking boldness and authenticity in every meal.

Rich in nutrients and antioxidants, this paprika offers not only full-flavoured heat but also a health-conscious addition to the kitchen. Paprika is high in vitamin C and A, and naturally fat-free, while capsaicin supports the body’s immune system and has anti-inflammatory and digestive benefits. With its strong taste, less is needed to make an impact, allowing you to reduce salts and fats in recipes without sacrificing excitement or depth.

La Dalia preserves an authentic process, drying peppers over local oak fires, before gently stone grinding them to maintain flavour and aroma. This hot variant stands out for its lively spice, bringing warmth to any dish, but remaining far more balanced and approachable than spicy powders from other cuisines. The result is a trademark Spanish flavour with a gorgeous rust-red hue, guaranteed to awaken taste buds.

Essential in Spanish cooking, Hot Smoked Paprika is used in everything from marinades and rubs for pork, chicken, and lamb, to seasoning seafood dishes and vegetables. Try it in your next paella for genuine colour and smokiness. Mix with olive oil to brush over charred meats or combine with creamy dips for an easy, smoky snack. A pinch will add fire to homemade chorizo, stews, or pulses, or simply sprinkle over potato crisps, eggs, and grilled fish for bold Spanish style.

How the Spanish Enjoy La Dalia Hot Smoked Paprika

Hot Smoked Paprika is cherished throughout Spain, with roots especially deep in Extremadura and Galicia. In Galicia, it shines in pulpo a la gallega, where tender octopus is dressed in olive oil and generously dusted with paprika for both flavour and colour.

In the heart of Spain’s charcuterie tradition, this picante paprika gives home-cured chorizo its distinctive kick and vibrant red colour. Spanish cooks rely on this spice for lively sofrito, the flavourful base in so many beloved stews, rice dishes, and legume casseroles. Local favourites, such as patatas bravas, come alive with a bold dusting before serving.

Whether blended into sauces, sprinkled on grilled seafood, or infused in marinades for slow-cooked meats, this fiery paprika defines the bold, welcoming cuisine of Spain.