Sweet paprika from La Vera, origin and recipes

Sweet paprika from La Vera is one of the most appreciated spices in our country. Of Extremaduran origin, the sweet Vera paprika is consumed all over the world. Let´s learn more about this typical product of our gastronomy and its origin.

How sweet paprika from La Vera is made

La Vera paprika is a product with a Protected Designation of Origin and is recognized for its quality and unique flavor, the product of a traditional production process that has been transmitted over generations in the region of La Vera, in the province of Caceres, Spain. Its preparation follows the following steps:

Cultivation: The process begins with the cultivation of Capsicum Annuum type peppers. These peppers are grown in specific fields in the La Vera region.

Harvest: Harvesting is traditionally done by hand, usually in October, ensuring that the peppers are at their optimal point of maturity.

Drying: Once harvested, the peppers are taken to drying rooms where they undergo a smoking process. This step is essential for the characteristic flavor and aroma of La Vera paprika. Holm oak or oak wood is used to generate the smoke that will slowly dry the peppers for approximately 15 days.

Grinding: Once dried and smoked, the peppers are ground in traditional mills to a fine powder. In the case of sweet paprika, only sweet peppers are used for this grinding.

Packaging: The resulting powder is sifted to ensure its fineness and then packaged in airtight containers to preserve its aroma and flavor. The seal of the Protected Designation of Origin guarantees its authenticity and quality.

Storage: It is recommended to store paprika in a cool, dry place protected from light to keep its properties intact.

The combination of the type of pepper, the smoking process and the microclimate of the La Vera region gives the La Vera sweet paprika an unmatched flavor and aroma, highly appreciated in not only Spanish, but also global gastronomy.

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Recipes with sweet paprika from La Vera

Potatoes Riojana´s style

Ingredients: Potatoes, chorizo, green pepper, onion, garlic, La Vera sweet paprika, olive oil, salt and water.

Preparation: Sauté the onion, garlic and green pepper in olive oil. Add the sliced chorizo and sauté a little more. Add the potatoes cut into pieces, add the paprika, stir and add water to cover. Cook until the potatoes are tender.

Galician-style octopus

Ingredients: Octopus, potatoes, sweet paprika from La Vera, olive oil and coarse salt.

Preparation: Cook the octopus in boiling salted water. Once cooked, cut into slices and set aside. Cook the potatoes in salted water until tender. Place the octopus slices on the cooked potatoes, sprinkle with paprika and drizzle with olive oil.

Flamenco style eggs

Ingredients: Eggs, peas, onion, green and red pepper, garlic, serrano ham, crushed tomato, La Vera sweet paprika, olive oil and salt.

Preparation: Sauté the vegetables in olive oil. Add the ham and crushed tomato. Cook over low heat. Cook the eggs until they are the desired doneness. Sprinkle with paprika before serving.

Toasted Almonds with Paprika

Ingredients: Raw almonds, sweet La Vera paprika, olive oil and salt.

Preparation: Mix the almonds with a little olive oil. Sprinkle with paprika and salt to taste. Bake at 180°C until the almonds are toasted.

Lentil Soup with Paprika

Ingredients: Lentils, onion, garlic, carrot, celery, bay leaf, La Vera sweet paprika, olive oil, water or broth and salt.

Preparation: Sauté the vegetables in olive oil. Add the lentils, paprika and bay leaf. Cover with water or broth and cook until the lentils are tender.

Garlic prawns with paprika

Ingredients: Peeled prawns, garlic, chilli (optional), La Vera sweet paprika, olive oil, salt and chopped parsley.

Preparation: In a frying pan with hot olive oil, fry the sliced garlic together with the chilli. Before the garlic takes color, add the shrimp. Just before removing from heat, sprinkle with paprika and mix quickly. Serve hot, scattering the chopped parsley on top.

Salmorejo with paprika

Ingredients: Ripe tomatoes, stale bread, garlic, olive oil, vinegar, salt and sweet paprika from La Vera.

Preparation: Blend the tomatoes, bread, garlic, oil, vinegar and salt in a blender until you obtain a smooth cream. When serving, sprinkle a little paprika on top and decorate with chopped hard-boiled egg and pieces of Serrano ham.

Tuna empanada with paprika

Ingredients: Empanada dough, canned tuna, red pepper, onion, crushed tomato, garlic, La Vera sweet paprika, olive oil and salt.

Preparation: Sauté the onion, garlic and pepper in olive oil. Add the crushed tomato and drained tuna. Add the paprika and mix well. Spread a layer of dough on a tray, add the filling and cover with another layer of dough. Bake until the dough is golden.

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