La Dalia Sweet Smoked Paprika (Various)

La Dalia Sweet Smoked Paprika

La Dalia Sweet Smoked Paprika is an iconic ingredient in Spanish cuisine. Revered for its unique, smoky aroma and warm, vibrant colour, it is crafted in Spain’s La Vera region using time-honoured methods.

Fresh red peppers are hand-harvested and slowly dried over oak fires for up to 15 days, creating a beautifully balanced sweetness, subtle smokiness, and earthy depth difficult to match with ordinary paprika found elsewhere. Once cured, the peppers are stone ground into a delicate powder, ensuring every spoonful of paprika maintains full aromatic intensity and authentic Spanish character.

Rich in antioxidants, Sweet Smoked Paprika makes a delicious and health-conscious addition to your spice collection. Paprika is naturally free from fat and cholesterol and is a good source of carotenoids and polyphenols, which help to neutralise free radicals in the body. Studies suggest that regular use of paprika may help support antioxidant defences and reduce the effects of environmental stress.

Its gourmet versatility knows no bounds. This paprika is essential in classic sofrito, the Spanish cooking base made from slow-cooked vegetables and olive oil. Add a generous pinch to paella for the signature golden-red hue and sweet aroma. Use it to season chorizo, chicken, pork, seafood, or lamb before grilling or roasting, or give your stews, beans, and soups a smoky kick. Its ability to enhance flavour without overwhelming makes it ideal for marinades and rubs too.

To enjoy, simply sprinkle over grilled seasonal vegetables, infuse flavour into Spanish tortilla, or combine with olive oil to drizzle over barbecued meats and seafood. Sweet Smoked Paprika can also be used to finish eggs, potato salads, or homemade crisps. For a quick tapas dish, mix with mayonnaise to create a smoky dip, or blend into creamy hummus and spreads for a lively twist.

How the Spanish Enjoy La Dalia Sweet Smoked Paprika

Sweet Smoked Paprika is treasured throughout Spain but is especially prized in Extremadura, where the La Vera region is its spiritual home.

The Spanish cherish this spice for infusing warmth and character into everyday dishes. A quintessential use is in pulpo a la gallega, octopus dressed with olive oil, salt, and a dusting of paprika, a famous dish from the Galicia region.

In the north, it is a defining ingredient in chorizo, where it provides mild heat and smoky complexity. In classic paella, a dash of paprika gives golden rice both vibrant colour and rich depth. Locally, it is blended into sofrito for sautéed vegetable stews and is often sprinkled onto finished dishes as a garnish.

Across Spain, cooks and chefs alike use it to transform eggs, fish, grilled meats, and potatoes into something truly special, embodying the bold yet balanced cuisine of the region.